Put the sweet corn in a dish and add the chicken stock into it. Mix the corn flour with 1/4 cup of water. Keep the chicken stock in the fire and when it begins to boil, add the corn flour into it. Boil it for 10 minutes.
Add the sliced chicken pieces and salt into the chicken stock. Also add the milk into it. Beat the egg and add it slowly to the boiling soup. Stir the soup continuously while adding the egg. Remove from fire and add ajinomoto.
Note : Pepper powder can also be added if needed.