Take 1-liter water in a pan.
Add chicken with bone in it.
Season with salt and black pepper.
Add grated garlic.
Cover the pan for 30 minutes.
After 30 minutes, the chicken stock will be ready.
Remove the chicken and shred it.
Strain the stock.
Now in a pan, add chicken stock.
Add shredded chicken
Boil the stock.
Now add corns.
Season with salt and black pepper.
Add vinegar as per your taste
Simmer for 5 to 10 minutes.
Now gradually add cornflour mixture in pan.
Stir continuously to make a smooth texture of the soup.
Note the soup consistency to monitor the addition of cornflour.
Then add dark soya sauce.
Mix it well.
Now take 2 eggs and beat well.
Add the eggs to the hot and boiling soup and stir continuously for a few seconds to create a perfect soup texture.
Now the soup is ready to serve