Step 1: Place a wok over high heat. Add half a wok of water. Pour in the corn kernels when the water is boiling. Stir and boil for 2 minutes. Turn off the heat and drain the corn through a colander. Put into a plate or a bowl.

  Step 2: Crack eggs into a bowl and beat. Pour the boiled corn kernels on the chopping board and chop well. Put back into the bowl.

  Step 3: Place the wok over high heat and add in 2 cups of water. Pour in the chopped corn. Add in white sugar, salt and chicken essence, and boil for 10-15 minutes. Then add in the wet cornstarch to thicken it. Pour in the beaten egg. Turn off the heat when the egg turns into yellowish flower floating about.

Your Sweet Corn Soup is ready. Spoon it out of the wok and serve it in a soup bowl.