Bring the chicken stock to a boil. Add chicken pieces and corn kernels.
Dissolve corn flour in 1/4 cup water. Add it to the stock, stirring continuously so no lump is formed. Let it simmer for 10 minutes. Add spring onion and pepper.
Let it simmer for another 5-7 minutes.Slowly pour in the egg white, while stirring continuously.
Take it off from the fire immediately after putting in the egg white.