(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 Tbs Cornstarch
2 Tsp Salt
1/2 Lbs Chicken.
1 Stalk Spring Onion ( also called escellion )
Wash and clean chicken, chopping it into small pieces
Chop up your spring onion
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.