First, in a large pot more than halfway full with water, bring it to a boil over medium-high heat.

Once boiling, carefully add the chicken pieces with bones to the pot.

Next, add minced garlic cloves, whole black peppercorns, whole cloves, and salt in the pot.

Stir the mixture gently, cover the pot, and allow it to simmer for approximately 1 to 1.5 hours. This duration ensures a rich and flavorful chicken stock.

After simmering, use a slotted spoon to remove the chicken pieces, garlic cloves, and whole spices from the stock. Discard them and set aside the chicken pieces to shred later.

Into the strained chicken stock, add six tablespoons of sweet corn kernels. Additionally, you can also blend 3 tablespoons of corn kernels and add the puree for a thicker consistency and flavor.

Season the soup with freshly ground black pepper and soy sauce. Adjust the quantities according to your taste preferences.

In a separate bowl, combine six tablespoons of corn flour with water to create a smooth slurry.

Gradually pour the corn flour mixture into the soup while stirring continuously. Adjust the thickness of the soup according to your preference.

Slowly pour the beaten egg into the soup while stirring gently. The egg will cook and form delicate strands, adding richness and texture to the soup.

Next, return the shredded chicken pieces to the soup. Stir well to incorporate them evenly into the soup mixture.

Lastly, taste the soup and adjust the seasoning, adding more salt or pepper if necessary.

Once fully cooked and seasoned to your liking, your chicken corn soup is ready to be served hot.

Finally, garnish the soup with freshly chopped green onions or cilantro for added freshness and color.