In a medium stock pot combine stock, cream style corn and chicken. Bring to the boil, reduce heat and add pepper and salt. Bring back to the boil.
In a separate bowl mix the cornflour with water. While the soup is boiling add this mixture and stir constantly until well mixed, now add the peas.
Season with sesame oil by adding a few drops at a time. Reduce heat and slowly add the egg while swirling the soup with a fork in order to break egg pieces apart. Serve hot.