Marianas Variety

Last updateWed, 17 Jul 2019 12am







    Tuesday, July 16, 2019-2:09:53P.M.






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A simple and satisfying soup

LOTIS (spelled a variety of ways) is a Chamorro chicken corn soup that’s perfect for busy people on rainy days.

But not all lotis is created equal — fortunately, I was able to wrestle an old family recipe out of my friend, Lena. Here’s how her grandmother mastered this simple and satisfying soup:

Click to enlarge
Step 1 Step 2
Step 3 Masa harina
Step 4 Lena's Lotis

Step 1: Prep

Chop up half a yellow onion and three stocks of green onion — Lena says the yellow onion is for taste, and the green onion is to make sure that her soup pops. Debone and chop one pound and a half of chicken thighs and prepare two cups of corn (or one can’s worth).

Step 2: Chicken

Place the chicken chunks in a pot with one cup of water and cover on medium heat. Leave for around ten minutes, or until the chunks are cooked all the way through.

Step 3: Stir in the fixings

Add yellow onion, corn, and 12-14 ounces of coconut milk (Lena says fresh coconut milk is best, but if canned, she prefers Aroy-D). Season with salt and black pepper to taste.

Step 4: The secret ingredient

Lena learned from her grandmother that a cup of masa harina can take lotis to the next level. Mix with one cup of water, then pour slowly into the pot, stirring quickly “or else you’re gonna end up with dumpling soup.”

Remove from heat, stir in chopped green onion, and enjoy.