Make stock of chicken with garlic cloves,slice onion,ginger,bayleaf, green chilli,cinnamon,green cadamom & water.when chicken is tender & stock is shiny enough & glazy,stop cooking,strain it & remove bayleaf,cardamom,onion cinnamon.I usually mash garlic in stock as It gives aroma & flavour. Shred the chicken from bones.

Whisk only eggwhite & add in soup with continuous stirring at boiling point,so that eggwhite cooked quickly.lastly add slury & cook few mins til it thickens to required consistency.