Saturday Soup: Chinese-style corn soup

(CMR) Happy Sabbath everyone!

It is another fabulous day to drink some soup- Saturdays are reserved for heart-warming soups.

Today CMR is sharing how to make a traditional Chinese soup (Note:  This recipe came from a Chinese Jamaican woman so it may be different than what is made in mainland China).

Here is what you’ll need:

1 Can of Corn
1 Egg
1 Tbs Cornstarch
2 Tsp Salt
1/2 Lbs Chicken.
1 Stalk Spring Onion ( also called escellion )

Preparation:

Wash and clean chicken, chopping it into small pieces

Whisk egg

Chop up your spring onion

Direction:

Step 1: Fill your soup pot with about 2 quarts of water ( or just fill your soup pot) and add in your salt.

Step 2:  Add in the chopped chicken and escellion and allow to boil for about 15 minutes

Step 3: In a small bowl or cup, mix together the cornstarch and water.

Step 4: Pour  corn starch mixture into the boiling soup, and continue cooking for about 2 minutes (keep stirring)

Step 5:  Gradually add the beaten egg while stirring the soup

Step 6: Add in your canned corn. Allow to boil for another minute or two and then remove from the flame.