1.Dissolve the cornflour in 1/2 cup water and keep aside.
2.Empty the contents of the corn tin into a saucepan, add the stock and bring to a boil.
3.Add the cornflour solution and let simmer for about 10 minutes.
4.Add the salt and the shredded chicken and keep on simmer.
5.Pour the egg in a thin stream over the simmering soup, stirring slowly all the time.
6.Add the vinegar and serve hot.
7.*Alternatively, you can crush some boiled corn, add enough water to make it into a thick, dough like consistency and use.