Mom's Sweet corn Chicken soup

 This stuff is like crack. I love to eat it with garlic bread and I can eat bowls and bowls of it.

Ingredients

• 1 kg whole chicken, skin-on, bone-in 
• Enough water to cover chicken
• Salt
• 3/4 cup flour
• 2 eggs
• soy sauce
• vinegar
• 1 can sweet corn

Method

1. Wash the chicken and then put it in a pressure cooker and cover with water. Add about 3 tsp of salt. I have a 5 L cooker and I add as much water as allowed.
2. Heat on high and cook for 3-4 whistles and then take off the heat and let the pressure drop naturally.
3. Once the pressure has released, remove the chicken and keep aside to remove the meat. Bring the stock back to a boil and add the two cans of sweet corn to it.
4. In a bowl, mix the flour and two cups of water until smooth and then add it to the stock.
5. Add in about 2 Tbsp of soy sauce and a few dashes of vinegar, but careful with the vinegar. 
6. The soup should be at a roiling boil. Break and beat two eggs in a bowl and then stir the soup and dribble a thin line into the boiling soup while continuing to stir and then let boil for a few minutes. 
7. Taste salt and pepper and serve hot over shredded chicken.