Boil the chicken in water with salt and garlic cloves until fully cooked.
Remove the chicken, shred the meat finely, discard the bones and garlic cloves, and keep the stock aside.
Pour the stock into a deep pot and heat it on the stove.
Once the stock starts boiling, add the shredded chicken and stir for one minute.
Mix the corn flour into ½ cup water until smooth, then slowly add it into the stock while stirring continuously on high flame.
Add soya sauce, chili sauce, vinegar, black pepper, and salt to taste. Adjust seasoning as needed.
In a small bowl, beat the eggs with a pinch of salt and pepper.
Slowly pour the beaten eggs into the simmering soup while stirring continuously to form thin egg ribbons.
Cook for 5 minutes on medium-to-high flame, then serve hot.
