Gather and prepare all ingredients.

✅️C. OTHER INGREDIENTS - Cut small brown onion into chunky wedges. In a separate small bowl or saucer, prepare corn slurry by mixing 1 TSP full of corn starch or corn flour with 3 - 4 TBSP of water. Measure the rest of other ingredients or seasonings. Lastly, cut and separate the base or stems of culantro. Chop the rest of the leaves.

✅️COOKING THE SOUP - Heat a wok or deep skillet over high heat. If you are not using non-stick, heating the wok or pan is very important so your food won't stick to it. Next, add 3 TBSP of cooking oil. When the oil starts to get hot, add the chicken into the pan and leave them to sear in a single layer. Turn or flip the pieces & keep searing or cooking until all sides turn opaque. This shouldn't take long as you are using high heat. Once done, remove chicken from the pan. Change to medium heat.

In the same pan/skillet/or wok, add onion, culantro stems, celery, potato and 2 ½ cups of water (or broth/stock, if using). Cover & Cook over medium heat until potato is near tender. Next, add tomato, chicken pieces, corn flour slurry & seasonings (chicken bouillon or chicken seasoning powder, salt & pepper). Give it a quick stir and bring it to another quick boil. Taste and adjust seasonings if necessary. Remove from the heat, add chopped culantro leaves and serve.