Heat oil in a large pot over medium heat.

Add chopped garlic, chicken cubes, scallion heads, and mushrooms. Sauté for 3–4 minutes until the chicken starts turning white and the mushrooms soften.

Season lightly with salt and pepper.

Add the chopped carrots and canned corn. Stir to combine.

Pour in the soy sauce, oyster sauce, dark soy sauce, sweet chilli sauce, hot sauce, vinegar, garlic powder, MSG, and black pepper. Mix everything well so the chicken and vegetables are evenly coated.

Pour in the chicken stock and stir.

Cover the pot and bring to a gentle boil. Let it cook for 10 minutes so the flavours blend.

Remove the lid and give the soup a good mix.

Add the cornstarch slurry while stirring continuously to avoid lumps. Let it simmer for 1–2 minutes until the soup thickens slightly.

Reduce the heat to low.

Slowly pour the beaten eggs into the soup in a thin stream.

Leave undisturbed for 10 seconds so the eggs set into silky ribbons, then gently stir once to distribute them through the soup.

Turn off the heat and finish with freshly chopped scallions.

Serve hot.