To the Chicken Stock add 1 tin Sweet Corn Cream Style and bring to a boil. Add salt and freshly ground black pepper to taste.

Dilute the cornflour with water and slowly pour it into the boiling stock, stirring all the while till it thickens.

Turn off the gas and slowly pour 1 beaten egg into the soup and stir gently. The egg will get cooked in the hot soup.

Add the boiled chicken pieces, light soya sauce and vinegar chilies and serve.