First cook chicken with salt and water in a cooker.
Separate the chicken stock and keep it aside.
Shred the chicken into small pieces either by hands or run in a mincer.
Bring to boil the chicken stock. (you can add water if you desire more cups of soup).
Add grated carrot and boil till carrot is cooked.
Add chicken pieces and boil them together.
Now add vinegar and white pepper. Boil for another 5 to 10 minutes.
Add egg white through a strainer, so that it falls through the stainer as drops. Cook for another five minutes.
When all ingredients get blended, mix cornflour with water till it gets thickened.
Serve hot garnished with coriander leaves.