Open a tin of corn and blend the corns with the water by only 2-3 pulses.Set aside. Do not make a paste, we want a gritty mixture.( This step is not required if using cream style corn tin)
Mix cornflour with water and set aside.
When the chicken stock is ready. Strain the soup.
Separate bone from meat and shred the meat lightly with fork.
Heat chicken stock on medium heat and add half of shredded chicken, blended corns, chicken cubes or powder.
Add more 2-3 cup water if you want to make more soup.
Bring soup to boil and add cornflour mixture with constant stirring. (Add half cornflour mixture first and bring to boil and check consistency. Add more cornflour mixture if required).
Now pour eggs in a thin stream while constantly stirring the soup. Make sure the soup is very hot.
Adjust salt and serve hot with condiments and accompaniments. Also add remaining half of shredded chicken on individual servings.