Chinese Velvet Chicken and Corn Soup

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cabrera Estate in Malakoff, Texas in 1986.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 4 cups chicken stock
 * 1 pound very finely chopped chicken
 * 1 teaspoon soy sauce
 * ½ teaspoon sesame oil
 * 3 eggs beaten
 * 15 ounce can cream style corn
 * ¼ teaspoon salt
 * 1 teaspoon freshly ground black pepper

Directions

 * 1) Bring chicken stock to a boil over high heat.
 * 2) Mix ground chicken, soy sauce and sesame oil.
 * 3) Add chicken mixture to stock stirring to prevent chicken from forming clumps.
 * 4) Bring to a boil and add beaten eggs stirring to combine.
 * 5) Add corn and adjust seasoning with salt and pepper.