Place 1 boneless chicken breast in a large pot add salt, pepper ½ teaspoon butter, ½ teaspoon ginger galic paste, 1 cube vegetable stock with 1 litre water. Bring to a boil. When chicken is cooked.Remove the chicken allow to cool then shred it.
Add the shredded chicken and 1 tin creamstyle corn back to the pot . Add more water if needed. Leave to simmer for 5 minutes. Mix 1 tablespoon of cornstartch ,1/4 teaspoon soy sauce with 3 tablespoon of cold water. Pour into soup, stirring to thicken. Lower heat and slowly pour 1 egg (well beaten ) immediately turn off heat. Garnish with slice green onions and chilli flakes. Enjoy!