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

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