Trinidad Chinese Chicken Corn Soup

Ingredients :

For the chicken:

1 tablespoon olive oil

3  bone-in chicken breasts

2 teaspoon Chinese seasoning 

1/2 teaspoon salt 

For the soup:

8 cups chicken stock

2 cups water

1 1/2 inch piece ginger, grated/minced

2 cloves garlic, grated/minced

1 teaspoon dried shrimp (optional)

1 teaspoon fish sauce 

2 Trinidad chives or scallions, bruised, plus extra for garnish.

1 cup corn kernels

1 cup shredded carrots

2 tablespoon cornstarch plus 1/4 cup water

1 teaspoon salt

1 teaspoon light soy sauce

1 teaspoon sesame oil

4 eggs, beaten

Method:

Season chicken and brown in a hot pot/pan. Add the stock, water, garlic, ginger, chives, dried shrimp, fish sauce, soy sauce and allow to simmer on medium heat for 20 minutes. Remove the chicken and shred. To the stock, add the corn, carrots, sesame oil and shredded chicken. Allow to simmer for about 5 minutes more. Mix the corn starch in water and add to the soup to thicken. Slowly drizzle in the eggs and taste for salt. Adjust if necessary and remove from heat.

For serving: sliced chives, splash soy sauce, pepper sauce.