First, take a boiling pot and add around 3 cups of water.

When it comes to a rolling boil, add in the chicken. Put in the bay leaf (tear it into two), crushed ginger, peppercorns, and some salt to taste.

Let them boil until the chicken is cooked to perfection.

Cover the pot with a lid. Keep the flame on medium.

While the broth is getting prepared, prep the veggies.

Wash the carrots, sweet corn, green onions, and chives (optional). Peel and cut the carrot either into juliennes or small cubes. Chop the green onions and chives and mince the garlic cloves. Shred the cabbage and keep all of them aside.

Next, when the chicken is done, strain the broth into a big bowl.

Shred the chicken and keep it in another small bowl. Do not throw away the bone.

Now, take a cooking pot and add some butter/olive oil/vegetable oil. Let the oil heat until it smokes a little and then put the bone into it.

Stir and fry the bone in the oil. This will add extra flavor to the soup.

Fry it for around 3-4 minutes. Now you can discard the bones.

To the same oil add the minced garlic and sauté.

When it starts to turn brown, put the carrots and sweet corn.

Stir them for about 5 minutes. Add some salt. Do not put too much as there is salt already in the broth.

Next, add the shredded chicken and green onion (half of it).

Fry for a minute and then pour in the broth.

Add the shredded cabbage.

Stir everything together and put in the lemon juice. Keep the flame on medium.

Take a taste test and add if anything is needed.

Let everything simmer for around 3 minutes and then turn off the flame.

Now put in the chives and the rest of the green onions.

Sprinkle the pepper powder and drizzle some chili oil (optional). The chili oil is for an extra hint of flavor.