Heat a saucepan with 2 cups of water, chicken breast, cloves, ginger, and coriander.

Bring to a boil and cook for about 15 minutes.

Skim off any foam from the surface.

Drain the stock into another saucepan and keep it on low flame.

Remove the boiled chicken and shred it.

Add corn kernels, spring onions, corn flour, and shredded chicken to the stock.

Stir continuously until the soup thickens slightly.

In a small bowl, whisk the egg.

When the soup starts to boil, slowly add the whisked egg, creating satin ribbons.

Check for seasoning, adding salt and pepper to taste.

Serve hot.