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Heat 2 tablespoons of olive oil in a pan. Add 1 teaspoon of garlic paste and 1 teaspoon of ginger paste. Sauté for 1-2 minutes until fragrant.
Add 750g of chicken pieces to the pan. Cook on medium heat for 4-5 minutes until the chicken changes color.
Season the chicken with 1 teaspoon of salt, 2 teaspoons of black pepper, and 2 teaspoons of dark soy sauce. Cook for another 2-3 minutes, stirring to coat the chicken evenly.
Pour 1.5 liters of water into the pan with the chicken. Cover the pan and cook on medium heat for 45 minutes to create a rich broth and tenderize the chicken.
Carefully remove the cooked chicken pieces from the broth and set them aside. Once cooled slightly, shred the chicken meat from the bones.
Add 1 diced carrot and 100g of sweetcorn to the simmering broth. Return the shredded chicken to the pan. Cook for 10 minutes on medium heat, allowing the vegetables to soften and flavors to meld.
In a separate bowl, mix 2 tablespoons of cornflour with 3 tablespoons of water until completely dissolved to create a slurry. Pour the cornflour slurry into the soup while stirring continuously. Cook for 3-4 minutes until the soup thickens to your desired consistency.
Serve the hot chicken corn soup immediately.
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