Ingredients

• 500gm chicken bones

• Kernels from 1 ear of corn, pressure cooked for 2 whistles
• Spring onion greens, chopped
• Salt and pepper to taste
• 1 tsp sugar
• 2 tablespoon cornflour 
• 1 egg
• (Optional) ½ tsp ajinomoto
• 1 tsp vinegar
• 2 green chillies, chopped and added to 4 tbsp vinegar

Method

1. Heat up a vessel of water and add the chicken bones to it.
2. Let it boil for just 5 minutes.
3. Discard the water and wash the bones.
4. Top up the bones with more water and let it come up to a boil on high flame.
5. Reduce to a simmer and let it cook for 2-3 hours ( longer the better).
6. You might have to keep topping up the water as it will get reduced with time.
7. Once it is done, turn off the flame and separate the chicken pieces, strain the stock to get rid of any small bone pieces.
8. Debone the meat from the bones and add it back to the stock. 
9. Coarsely grind the cooked corn and add it to the stock. 
10. Make a slurry with cornflour and water, add it to the soup to thicken.
11. Adjust salt and pepper, add sugar. Beat one egg, slowly ribbon it into the soup while stirring with a fork.
12. Add spring onion greens, ajinomoto (optional) and let it boil for 2 minutes.
13. Serve hot.