Chicken Corn Soup (Pakistani)

For the Stock
In a medium-sized pot, on medium-high heat, make the stock by cooking the chicken with water, vinegar, minced garlic, salt and black pepper. Lower the heat to medium, cover the pot and let the chicken cook for 30 minutes or till cooked through.

Meanwhile, if making cream-style corn at home. Add 1 cup canned whole-kernel corn to the jug of an immersion blender. Add the water from the can or 1 cup plain water and blend till smooth and creamy. Set it aside to add to the soup later. Beat an egg and set that aside as well.
Make the arrowroot slurry by whisking the arrowroot starch with water, and set that aside as well.

Once the stock is ready, shut off the heat, take out the chicken and debone it. Chop it up, take 1 cup, and set it aside to add to the soup.

For the Soup
In another medium-sized pot, add the oil and once shimmering, add the chopped chicken. Saute for a minute and add the creamed corn mixture. Let it come to a boil and then strain the prepared stock into the pot.
Lower the heat to medium-low, add the coconut aminos and arrowroot slurry, and let the soup thicken. This should take a minute. Once thick, shut off the heat.
Taste test and adjust the seasonings as needed.

To create egg ribbons in the soup, stir the soup, and gently add the beaten egg white to the pot. Leave undisturbed. The circular motion of the soup will create those familiar egg ribbons. Garnish with green onions, chili sauce, and or chili vinegar, and enjoy!