In a pot, add 5-6 cups of water, salt, ginger garlic paste and chicken. Let it boil. Then cook this mixture on medium flame for 10-15 minutes.

Remove chicken pieces from stock, and shred this aside.

Into 4-5 tbsp. of Corn flour (add more if required) add water and make a smooth mixture of it. Make sure there are no lumps.

In a pestle or mortar, crush sweet corn and set this aside. (Add whole corn if you prefer).

Now into chicken stock (yakhni) add 1 tsp salt, black pepper powder, and Chinese salt,cabbage,carrot, shredded chicken and crushed corn. Mix it well and let it boil.

Start adding corn flour mixture slowly and stir continuously to prevent lumps. Adjust consistency according to your preference.

In the end, add egg whites and stir continuously so that egg whites will distribute evenly.

Chicken corn soup is ready to serve

Serve and enjoy