Chicken Corn Soup

Name: Chicken Corn Soup
Yield: 2-4 servings
Cuisine: American
Ingredients: 2 cups water or chicken or vegetable broth or stock; 1 can corn drained and rinsed; 1 tsp soy sauce; 1 tbsp Chinese cooking wine (optional); 1 tsp corn starch mixed in 1 tbsp of water; 1 egg lightly beaten; 1 cup cubed or shredded cooked chicken OR; 1 cup small cubed uncooked chicken; to taste Salt and pepper; Chopped scallion

Leiselle Donald @lemonbunnie

A Chinese- influenced Trini recipe

Leiselle Donald @lemonbunnie

A Chinese- influenced Trini recipe

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Ingredients

2-4 servings

2 cupswater or chicken or vegetable broth or stock
1 cancorn drained and rinsed
1 tspsoy sauce
1 tbspChinese cooking wine (optional)
1 tspcorn starch mixed in 1 tbsp of water
1egg lightly beaten
1 cupcubed or shredded cooked chicken OR
1 cupsmall cubed uncooked chicken
to tasteSalt and pepper
Chopped scallion

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Steps

1

Heat wok or sauce pan over high heat. (IF USING COOKED CHICKEN, SKIP TO STEP 3)
2

If using uncooked chicken, place in wok and cook for 3-5 minutes.
3

Add the first 5 ingredients to wok and bring to a boil.
4

Lower heat and cook for 5 minutes or until soup thickens. Taste for seasoning and add salt and pepper if necessary.
5

Turn off heat and drizzle in egg while stirring (This will cook the egg and thicken soup further).
6

If using pre-cooked chicken, add to soup now and garnish with chopped scallion.