Mix corn and stock in a pan. Bring it to boil. Keep the vessel covered and cook for 10 minutes. Mix cornflour in ¼ cup water, add in the stock. Stir well and bring it to boil. Add Melam pepper powder, salt, sugar, ajinomoto. Cook for a while. Beat egg and pour in the soup. Stir well. Add chicken shreds and remove from fire. Serve hot with Soya sauce.