Chicken corn soup

Ingredients Ingredients for Preparation of Soup: Half of ChickenClick to find more about Chicken (Breast Side, whole) 12 to 14 Cups of Water (for boiling the ChickenClick to find more about Chicken) CornClick to find more about Corn Flour 1 1/2 cup (or if you need more thicker add a little more) One Cup Boiled Crushed Sweet Corns Four Eggs (Two of it boiled) GarlicClick to find more about Garlic Cloves 4 one inch cinnamonClick to find more about cinnamon stick 12 whole black pepperClick to find more about black pepper or pepper cornClick to find more about corn 2 Tsp of black pepperClick to find more about black pepper powder (or as per your taste i.e. more or less) 1 Tsp chinese saltClick to find more about salt (ajinomoto or chemical name monosodium glutamate) SaltClick to find more about Salt as per taste. 1 Tsp VinegarClick to find more about Vinegar (synthetic) Ingredients for Serving (When putting in Soup Bowls) Green Chilies two or three 1 Cup VinegarClick to find more about Vinegar 1 Cup Chili Sauce 1 Cup Soya Sauce Preparation Wash and Clean the ChickenClick to find more about Chicken. Then put the chickenClick to find more about chicken, 14 cups of water, saltClick to find more about salt as per taste, garlicClick to find more about garlic cloves, One inch cinnamonClick to find more about cinnamon Stick, 12 whole black pepperClick to find more about black pepper, 2 black cardamomClick to find more about cardamom in a large vessel, Boil till the chickenClick to find more about chicken is tender and the water is reduced to 10 or 11 cups. Now put chickenClick to find more about chicken aside. Strain the stock in strainer to remove whole spices and garlicClick to find more about garlic. Separate the meat from bones and shred it in thin pieces. Put the chickenClick to find more about chicken stock and boiled crushed sweet corns in the vessel and let it boil. Stir cornClick to find more about corn flour in cold water (keep in mind it must be in cold water. it will avoid it from lumps) and mix it well. If you feel lumps strain it in a strainer. Put the cornClick to find more about corn flour in stock and mix it well. Take 2 beaten egg whites and put it in the stock and mix it fast so that egg whites doesn't form lumps but it forms thin threads then put the shredded chickenClick to find more about chicken, black pepperClick to find more about black pepper powder, chinese saltClick to find more about salt, and vinegarClick to find more about vinegar. Take boiled eggs and cut them in small slices and put them in stock as well. Boil it and continuously mix it for more 5 to 10 minutes you will see that the stock is becoming thicker by time. Your Soup is ready. You can put extra shredded boiled chickenClick to find more about chicken and sliced boiled eggs in serving bowls as well. For serving: Put in one cup vinegarClick to find more about vinegar some saltClick to find more about salt and thinly sliced two or three green chilies. ( you should do it in start so the green chilies will absorb vinegarClick to find more about vinegar and will be more tasty or you can make it a day before, that will be great.) Put in one cup Chili Sauce Put in one cup Soya Sauce How to serve: Take soup in soup bowl, put some vinegarClick to find more about vinegar mixture, chili sauce, soya sauce as per taste in the soup bowl and enjoy. Its a good appetizer.