Mix ground chicken with egg white, dry sherry, pepper, and salt in bowl. Add sweet corn, mix well.
Bring chicken stock to boil. Add ground chicken and sweet corn mixture slowly, stirring constantly. Season with salt and pepper to taste.
When stock comes to boil again, thicken with cornstarch mixture. Then add beaten egg slowly, stirring constantly.
Pour into soup tureen, and sprinkle with chopped parsley and ham or green onion for garnish. Serve hot. Serves 2 as main course or 3 to 6 Chinese style.