1full chicken1000 grams - cut into pieces, bone in and skinless
1can420 grams of creamed corn
Salt and pepper to taste
2teaspoonscornstarch mixed with a splash of waterthis is for thickening the soup
Place chicken in a large pot and pour in the water. Simmer on medium low heat for about 30-40 minutes. The chicken will be cooked and the stock for the soup will be ready.
Remove chicken from the pot, letting the stock remain in the pot. Add soy sauce, white vinegar, garlic powder, ginger powder, salt and pepper and creamed corn and let come to a boil. Shred the chicken and add it to the soup.
Now add the cornflour water mixture and keep stirring until the soup has thickened. Do not worry if you thicken the soup too much by accident, you can just add a bit of water (like half a cup) to thin out. And if it's not thick enough to your liking you can add a bit more of cornflour/water mixture until the soup's consistency is to your liking.
Now add in the whisked egg slowly, while continuously stirring. The egg will cook in seconds and you will be able to see rivulets of the egg.