Bring 4 cups of chicken stock to a rolling boil.
Together with 1 cup of cooked, shredded chicken, add 1 cup of cooked sweet corn kernels.
For ten minutes, let it simmer.
Add as much pepper powder and 1/4 cup finely sliced spring onions as desired.
Give it another 5-7 minutes to simmer.
One softly beaten egg white should be added slowly while being continually stirred.
Remove it from the flame at once.
Serve hot and garnish with coriander leaves.
