Peel the carrots and slice, wash and dice the potatoes, cut up rabbit to fit in pot. Bring the broth, just broth, to boil. Slice the corn into rounds. Heat the oil. When broth boils add the vegetables that are sliced and dice to the broth.

Chop the green onion, add to broth. Season the rabbit with pink salt and white pepper powder. Sear the rabbit in the oil. When seared add to the broth.

When the rabbit is cooked through remove to cool. Let the broth reduce. When cooled down enough to touch, remove the meat from the bones. Chop the rabbit meat up.

Add the chopped rabbit to the pot. Stir in. Add the water to the stew. Dice and add the yellow onion to the pot. Allow to boil. Mix the cornstarch and water together add to stew and allow to thicken.