Chicken Corn Soup

	Remove 200 g of chicken fillet from the bones and set aside. Place the remaining meat with the bones into a pot with 1.5 liters of cold water, bring to a boil, skim off the foam, add salt, and let it simmer on low heat. Peel the onion and carrot, cut them into large pieces, add to the broth, and cook uncovered for 10 minutes. Then add black peppercorns and cook for another 10 minutes. Remove from heat and strain the broth. Rinse the green onions thoroughly and cut them diagonally. Rinse the pepper and slice it into thin strips, discarding the seeds. Peel and finely chop the garlic. Rinse the corn and slice it into 1 cm thick rounds.
	Cut the remaining chicken meat into small pieces and sauté it in heated oil for 7 minutes, stirring constantly. Then add the green onions, pepper, and garlic, and sauté for another 2-3 minutes.
	Transfer the sautéed chicken and vegetables to the pot. Add the corn, pour in the broth, and bring to a boil over high heat.
	Add the grated ginger, reduce the heat, and cook for another 10 minutes without a lid.
	In a small bowl, mix 2 tsp of water with the starch and sugar. Stir until the sugar is completely dissolved. Carefully pour this mixture into the soup, stirring well, and bring it to a boil. Wash the cherry tomatoes, cut them into 4 pieces, removing the stems. Add to the soup, season with salt and pepper to taste. Cook for another 2-3 minutes.
	Whisk the egg white in a small bowl and carefully pour it into the soup in a thin stream, stirring quickly. Immediately remove from heat. Serve very hot, garnished with cilantro or parsley.