In a 4 or 5 quart pot, bring 4.5 cups of chicken broth to a simmer. Add the chicken cutlets and poach, over very gentle low heat, for about 10 to 12 minutes (lid covered) until cooked through and tender. Remove the chicken and transfer to a cutting board to cool slightly. Dice into small pieces.
If needed, skim off the foam from the broth. Sometimes poaching chicken does this.
Turn the heat up to medium and bring the broth to a simmer. Add the sweet corn cream style and stir to combine. If using, also add in the shaoxing cooking wine.
In a small bowl, make the cornstarch slurry by diluting the cornstarch with about 5 tablespoons of room temperature water. Note: Don’t mix hot liquids with cornstarch, otherwise it will clump up.
Gradually, stir in the cornstarch slurry into the soup and bring it back to a simmer for just 1 minute. The soup will thicken as it heats up. Season with salt and white pepper to taste.
Slowly stir in the beaten eggs, stirring to form ribbons. Return the diced chicken into the pot for another 1 minute or so.
Finish the soup with a little bit of sesame oil (½ to 1 teaspoon is enough, sesame oil is strong), as well as a dash of pepper. If desired, garnish with sliced scallions. Serve warm and enjoy!