Velvet corn soup with crab meat
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Crabmeat |
| 1 | Slice ginger, minced | |
| 2 | teaspoons | Cornstarch |
| 1 | tablespoon | Sherry |
| 6 | cups | Chicken broth |
| 2 | cups | Sweet corn, cream style |
| 2 | Eggs, separated; yolks lightly beaten, whites stiffly beaten | |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Wokcook: 1. Marinate the crab meat in the ginger, sherry, and cornstarch. 2. Heat the chicken stock. Add the corn and bring to boil. 3. Add the crabmeat mixture and again bring to a boil. 4. Turn heat down and gently stir in the egg yolks, then fold in the egg whites.
Garnish with chopped parsley.
Posted by I.NURI [Smile.Nuri] From: Chinese Cooking, The Easy Wok Method, by Karen Lee Aland