Boil the chicken in the water with little salt for 15-20 minutes. Drain the water and keep aside.
Cool the boiled chicken and shred it.
Now in the remaining void stock, put some butter, the corn kernels, salt and pepper powder and bring up-to boil.
Now add the cooked chicken, and stir. While it's boiling, add cornflour (dissolved in water), to attain the required thickness.
Now beat an egg and slowly drop it into the soup while continuously stirring. Boil it till the soup consistency is attained. Serve.
