In a large saucepan, boil the chicken in 5 cups water for approximately 30 minutes. Drain, retaining liquid, and chop the chicken. In the saucepan over medium heat, place approximately 2 tablespoons reserved liquid, onions, garlic and green chile pepper. Slowly cook and stir 5 minutes,
Heat the oil in a saucepan over medium-high heat. Add the corn, and fry for about 30 seconds. Pour in the fish stock, and season with salt and pepper. Simmer over medium-low heat for a few minutes. Drizzle in the egg while slowly stirring the soup to create a white swirl.