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sranjan
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To a pot add chicken, carrots, onions, garlic, ginger, chicken stock cube, vinegar and msg. Bring it to the boil and reduce the heat to low, cover and simmer for 15 mins.
Remove the chicken breast and use 2 forks to shred it. I like my soup quite chunky so I don't shred it too much.
Pass the stock through a sieve to get rid of all the other bits.
To a pot, add the shredded chicken, spring onions and drained tin of sweetcorn, soy sauce, white pepper and the stock we made. Bring it to the boil and simmer for 5 mins.
Make a cornflour slurry by mixing a tbsp of cornflour with ¼ cup of water, make sure you have no lumps and add it to the soup, stirring constantly. Simmer for 2 mins.
Crack 2 eggs in a bowl and whisk them, add to the soup, again stirring constantly.
To make the pickled chillies, chop up your green chillies and add them to a bowl with white sugar and white vinegar, stir and let it sit for 10 mins.