Chicken 1 kg cut in pieces FOR BROTH: Garlic 4 whole cloves Onion one small sliced Salt 1 tsp Black pepper 1tsp Corn canned already boiled 1 cup grind coarsly Soy sauce 1 tbsp Chili sauce 1 tbsp Corn flour 3-6 tbsp Eggs 2 First make broth: add 4 cups of water to chicken in pan, along with sliced onions, garlic cloves, salt and pepper. Cook initially on high heat till water boils, then on medium heat cover halfway till chicken is tender (check with fork) Take chicken out and shred. Strain the chicken broth and throw away onions and garlic. Measure broth in cups and pour into a bigger pan, add more cups of water to it equivalent to number of people being served. Add one extra cup for cooking. Add corn and shred chicken and bring to boil. Now add soy sauce and chili sauce (may add while serving if desired). Mix 4 tbsp cornflour in about half cup cold water and stir well.. make sure soup is on boil and add cornflour while stirring. You may keep adding 2 tbsp cornflour mixed in 3/4 cup water to soup till desired thickness is obtained. Lastly add the eggs, slightly whipped while stirring.