Pour 2.5 litres of Water in a deep dish and add the Chicken, Garlic, Ginger and Black powder to it
Let the stock boil for about 30 minutes
Strain the stock and keep aside, throw away the Ginger and Garlic pieces
Keep the Chicken aside
Now remove the meat off the bones
Shred half of the Chicken meat and Grind othe other half. Don't over grind, just one quick grind is enough
Also grind the Corn Kernels. It should be coarsely ground
Now bring the Chicken stock to a boil
Add the Chicken stock cube to the stock and mix well until it is dissolved. Also add Salt
Now add the shredded Chicken and half of the Ground Chicken. Please use the remaining half when garnishing
Mix well for about a minute
Now add the coarsely ground Corn Kernels
Keep stirring from time to time and let it simmer for about 15 minutes
Now pour the beaten egg in the soup and keep stirring continuously
Let the soup cook for about 1-2 minutes
In a separate bowl add the Cornflour and some water to form a thick paste
Add the Cornflour paste to the soup and keep stirring, the stove should be on medium flame
Let the Soup cook until you get the desired consistency. You may add more cornflour if required. Do remember that the soup will thicken once cooled down
The soup is ready and can be garnished as per the video below