Add Low-Sodium Chicken Stock (2 cup) in a heated wok or pan. Turn heat to medium.
Add Salt (1/2 teaspoon), Granulated Sugar (1/4 teaspoon), Ground White Pepper (1 pinch), and stir well.
To make the slurry, combine Potato Starch (1 tablespoon) and Water (1 tablespoon) in a small bowl and stir.
Add the slurry to the heated broth while its still warm and stir immediately. The soup should thicken once it comes to a boil. Add Sherry Wine (1/2 tablespoon). Once it comes to a boil, turn off the fire.
Crack an Egg (1) and beat it until it becomes runny.
Drizzle the egg in the heated broth in a clockwise direction. Once there is a little bit of egg poured inside turn on the heat to medium and continue to drizzle the egg in the same direction.
Use a ladle to gently push the soup in a forward motion. Do it several times until the egg forms strands in the soup. Add in Sesame Oil (1 teaspoon) and stir.
Ladle into serving bowls, garnish with Scallion (to taste) and enjoy!