Wash the chicken bones, boil them in 3 cups of water along with the black pepper corns, garlic cloves, and bay leaves when cooked fully strain the stock.
In a separate sauce pan boil together the stock and corn.
When uniformly mixed add the shredded chicken fillet, salt, sugar and whit pepper powder.
Mix corn flour and 1tbsp chicken flour in water and stir into the stock.
When the mixture thickens turn the flame off.
After 5 minutes beat the eggs into the soup.
Heat sesame oil and pour into the soup.
Serve with vinegar, Soya sauce, green chilies and chili sauce.
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