Bring to scalding the chicken broth, garlic, pepper and chives. Once hot, make slurry of cornstarch and 2 tablespoons water and whisk it into the soup.
Cook one more minute and then reduce heat to simmer. While the temperature is lowering, beat 1 egg with 2 egg whites: set aside. Whisk remaining egg yolks into soup. Take a large spoon and stir the simmering broth to create a whirlpool. Remove spoon and slowly pour in the beaten egg mixture. Once it has all been added, you may need to stir again to create that 'cyclone' effect while pouring egg mixture. Remove from heat,stir in 1 tablespoon hot chili oil(or use sesame oil if you want to be less spicy) and serve hot.