Mee Sua with Chicken Tigh, Corn and Carrots

This shall be an alternative to the pork based mee sua.
Ingredients (serve 4)
2 big chicken tighs (If small, can use 3)
1 big corn (or 2 small corn), cut thinly abt 1.5cm thickness
1 medium-big carrot (or 2-3 small carrots), sliced into 0.5 cm thickness
2 eggs, very lightly beaten (so that egg yolk does not mix completely),
-mixed with 1/2 tsp soya sauce
7 bundles Tai Thong brand mee sua (Can substitute with marcoroni)
For soup:
8 cups water
Soya Sauce (1 tbps??)
Sesame Sauce (2 tsp??)
Pepper (1 dash)
Add-ons according to your tastes and needs:
brocolli, cauliflower - small florets, and soaked in salt water for 30mins
Fish ball - 10 fish balls
Tofu
2 small Tomatos, sliced into sections
Fresh mushrooms eg. button mushrooms, sliced

Instructions
Bring 8 cups of water to boil. (WMF pot)
When water boils, add chicken tighs, corn, carrots, bring to a boil for 10 minutes.
Add soup seasoning.
Add brocolli and /or cauliflower (fresh button mushrooms). Then simmer for 8mins. (While simmering, go to below *)
If you have the following ingredients, eg. tofu, fishballs, tomatoes, egg add at this step. Gently boil for 2 mins.

*Bring a separate pot of water to boil 4 cups ~ 1L).
Rinse the mee sua bundles in tap water and add to the boiling water.
Boil for 1 min. During this time, once mee sua softens after adding into water, use chopsticks to loosen it to prevent it from clumping together.
Drain away the water.
Dish the mee sua into individual bowls.
Add the soup.

Pre preparation (40 min in advance)
-Defroze chicken tigh
-Cut cauliflower and brocolli and soak in salted water for 30min
-Cut corn
-Cut carrots

Preparation while cooking
-Bring a separate pot of water to boil, and rinse mee sua once water boils and add to it
-Slice button mushrooms
-Wash fish balls with tap water
-Dice Tofu
-Cut Tomatoes