Chicken Corn Soup || Karachi Food Street Style

Dear friends presenting Chicken Corn Soup || Karachi Food Street Style. Copyright Protected INGREDIENTS:
Chicken Boneless: 500 Gm
Water: 24 ounce for Yakhni
Water: 32 Oz additional for soup.
Corn Starch: 12 Tbsp (Dissolved in 1 Cup Water)
Salt: 1.5 Tbsp or to taste
Black Pepper: 1/2 to 1 Tbsp (To Taste)
MSG: 2 Tbsp
Egg White: 5 (From 5 Eggs)
GARNISH
Chili Sauce
Soy Sauce
Thin sliced green chili soaked in Fruit vinegar.
Good for 5 people

PROCEDURE
Make small pieces of chicken breast as shown in the video. In a cooking pot add 24 oz water and put chicken in there. Heat on full flame to boil. Once it boils, reduce the heat to 1/2 flame. cook for 30 minutes. When chicken is fully tendered, remove it from Yakhni and leave it on a side until cools completely. Turn the flame off when you removed the chicken. Once chicken cools down break it into RESHA. Mix it back to the Yakhni. Add salt, Ground Black pepper and MSG to it cook on high flame for 2 minutes. Add 32 Oz water to this mixture and bring it to boil. Now disolve in 1 cup of water 10 to 11 Tbsp of corn starch and mix it to content of the cooking pot. On high flame mix it very well for 3 minutes. Now mix the egg white from 5 eggs in a bowl and add to the content of the cooking pot and mix it very fast to avoid solidify the egg white. Cook it for 3 minutes on high flame. Chicken Corn Soup is ready. Garnish it with thin sliced green chili soaked overnight in fruit vinegar, chili sauce, and soy sauce. mix with a spoon and enjoy hot. Do not leave to cool it down, otherwise thick soup will become watery and tasteless. ENJOY