PREPARATION

1. Take a heavy skillet, add 1.5 litres water, 7 garlic cloves, 1 tablespoon ginger, 1 teaspoon salt, 1/4 teaspoon black pepper, 640 grams chicken and mix it well.
2. Bring it to a boil.
3. Cover it with lid and cook for about 20 - 25 minutes on medium heat.
4. Open the lid and give it a nice stir.
5. Remove it from heat.
6. Separate the chicken pieces and chicken stock.
7. Shred the chicken pieces properly and keep aside.
8. Take a pan, add 250 milliliters water, 100 grams sweet corns and stir well.
9. Bring it to a boil.
10. Boil for 3 - 5 minutes on medium heat.
11. Remove it from heat and drain the sweet corns.
12. Transfer this into a blender and blend well.
13. Heat 25 milliliters oil in a heavy skillet, add 1 tablespoon garlic, 1/2 tablespoon green chili and stir well.
14. Then, add the prepared chicken stock, shredded chicken, blended sweet corn mixture and mix it well.
15. Bring it to a boil.
16. Add 80 grams sweet corns, 1/4 teaspoon salt, 1/4 teaspoon white pepper, 1/2 teaspoon chicken masala and mix it well.
17. Add 2 teaspoons vinegar, 1 tablespoon soy sauce, 1 tablespoon chilli sauce, 25 grams spring onions and mix it again.
18. Bring it to a boil again.
19. In a bowl, add 1 tablespoon corn flour, 30 milliliters water and mix it well.
20. Pour the mixture into the soup and mix it well.
21. Cook for 8 - 10 minutes on medium heat.
22. Remove it from heat.
23. Garnish with spring onions.
24. Serve hot.