Chicken-corn soup

Shallow fry the chicken and carrots and keep aside

Put some butter in a pan and add in the ginger,garlic and corn kernels. Add up the chicken/carrots, saute well and pour the chicken stock over.

When the mixture comes to boil, add in some diluted corn starch to prepare the thickness of the soup. Add the egg whites carefully on the top with some crushed peppercorns

Serve it warm with croutons/biscuits.