CHICKEN EGG DROP SOUP

1 tbsp. plus 2 tsp. cornstarch
3 tbsp. rice wine
1 tbsp. dark soy sauce
5 c. chicken stock
1/2 tsp. sugar
1/2 lb. cooked, diced chicken breast
6 green onions, shredded
2 eggs
1 tbsp. plus 1 tsp. flour
In a large saucepan, combine cornstarch, wine, and soy sauce. Pour in stock and slowly bring to a boil. Simmer for 3 minutes. Add chicken and green onions. Then, simmer for 2 to 3 more minutes.
In a small bowl, beat eggs and flour. While soup is simmering, pour egg mixture through a sieve into soup. Simmer for 1 more minute, stirring soup as egg drops into pan.