In a small bowl whisk together the Cornstarch and cold Water until smooth to make a slurry; set aside.
Pour the Chicken Stock into a medium saucepan and add a few thin slices of Ginger. Bring to a gentle simmer over medium heat.
Stir in the Shaoxing Wine and season the broth with Salt and a pinch of White Pepper. Taste and adjust seasoning as needed.
Slowly whisk the cornstarch slurry into the simmering broth and cook for 1–2 minutes until the soup slightly thickens and becomes glossy.
Beat the Eggs lightly in a bowl. With the soup at a gentle simmer, slowly pour the beaten eggs in a thin stream while stirring the soup in one direction to create fine silky ribbons.
Turn off the heat; drizzle in the Sesame Oil for fragrance and stir gently.
Ladle into bowls and garnish with thinly sliced Scallions. Serve immediately while hot.
