In a deep pot, add a litre of water, salt, and chicken. Cover and cook on a medium flame for 8-10 minutes until the chicken is tender or for 2 whistles in a pressure cooker.

Remove the chicken from the pot, allow it to cool, and then shred it into small pieces. Reserve the chicken stock in the pot for future use.

In a pan, boil 2 glasses of water. Add the noodles and ½ tsp oil to it. Boil for 5 minutes, then strain and keep the noodles aside.

In a bowl, mix 3 tbsp of vinegar and chopped green chillies and keep aside.

In another bowl, mix ½ cup water and cornflour and keep aside.

Place the chicken stock pot on high flame and add the corn kernels and shredded chicken. Boil for 2-3 minutes.

Add black pepper and salt to taste and stir on high flame.

Reduce the flame to medium and slowly add the cornflour mix while stirring continuously. Cook the soup until it reaches the desired consistency.

Add the boiled noodles and stir for a minute.

In a bowl, beat the egg thoroughly with a fork. While continuously stirring the soup, slowly pour in the beaten egg.

Cook for a minute and then add soya sauce, 1 tbsp vinegar, and chilli sauce (if using). Stir well

Check the seasoning and adjust to taste. Serve hot with chillies mixed in vinegar.