Velvet Chicken Corn Soup

• 1/2 lb Boneless chicken breasts cut
• Salt & pepper to taste
• 1 tbsp Light soy sauce
• 3 cups Chicken stock
• 17 oz Can creamed corn
• 3 cups Peanut oil
• 1/8 tsp Salt
• 2 tbsp Cornstarch
• 2 Egg whites, beaten Marinade: into chicken strips with Sesame oil

1. Cut the chicken and pat dry on paper towels.
2. Mix with the egg-white marinade and refrigerate for 30 minutes.Heat the oil in a wok, stir-fry the chicken strips in the oil just until they are barely tender.They will not brown.
3. Heat the creamed corn along with the soup stock and light soy.
4. When hot add the chicken and season to taste with the salt and pepper.
5. Add the sesame oil drops to garnish and serve.