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4 tablespoons canola oil
4 cloves garlic, sliced
6 shallots, sliced
6 cups chicken stock
½ pound diced, boneless, skinless chicken breast
2 tablespoons soy sauce
2 tablespoons dry sherry or other dry red wine
2 (15-ounce) cans of cream style corn (this is pareve)
4 eggs, lightly beaten
1 cup chopped fresh cilantro leaves or scallion, optional
Heat the oil in a large saucepan over medium heat. Add the garlic and shallots and cook, stirring occasionally, until softened about 3-5 minutes. Add the chicken stock and bring to a boil. Then add the chicken breast. Lower the heat to medium and cook for about 12 minutes or until chicken is cooked through.
Stir in the soy sauce, wine and corn. While stirring, pour in the eggs in a slow stream so they cook in think strands. Garnish with cilantro or scallions and serve.
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