Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
Add chicken breast fillet to the stock, turn the heat off and cover the pan with a lid for 15 minutes.

Remove chicken breast from the stock and leave to cool for a few minutes then shred.
Add corn to stock and bring to the boil over a medium heat.
Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.

Add shredded chicken to the soup with salt and pepper according to your taste.
Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
Serve topped with few drops of vinegar and sliced spring onions and enjoy!😊