1. In 2-3 glasses of water, cook the chicken with enough salt.
2. When half cooked, add the veggies and cook again.
3. Once all are done strain and reserve the water separately.
4. To the separated stock, add the sweet corn and boil and add the chicken and veggies to it.
5. Beat the egg white and pour it in the boiling mix from top to get a thread-like consistency.
6. Mix cornflour in some water and add to the mixture.
7. Once boiled, add the pepper powder, celery and spring onion.
8. Serve hot in a soup dish.
9. If needed, serve with tomato ketchup

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Recipe and image courtesy: Friends Cookys