1: Boil the chicken (with bone) with some salt and pepper.
2: Save the broth and shred the chicken, then keep it aside.
3: Add the boiled broth/stock to a pan.
4: Once boiled, add two whole eggs while stirring continuously.
5: Add cornflour slurry (1 tbsp cornflour + 1/2 cup water).
6: Adjust salt and pepper to taste.
7: Add 1 seasoning cube (optional but preferable).
8: Add the shredded chicken.
9: Optionally add corn.
10: Serve hot with soya sauce and vinegar if desired.
