Corn and Crab Soup
1 min readSu Mi Rou Tang
SERVES:4
1.2litres(2 pints) chicken stock
500g(1 lb) fresh corn cobs, kernels removed, or 250g(8 oz) frozen sweetcorn kernels
1teaspoon peeled and finely chopped fresh root ginger
2 teaspoons Shaoxing rice wine or dry sherry
1teaspoon salt
2 teaspoons sugar
175g(6oz) cooked crabmeat(white meat only)
1egg white, beaten
Vteaspoon sesame oil
freshly ground white pepper
chopped spring onions, to garnish
A popular soup in southern China, where corn,a relatively recent addition to the repertory of Chinese cookery, is much in use today. Its sweetness goes well with crabmeat.
1. Put the stock into a medium-sized saucepan and bring it to a simmer. Add the corn and ginger and cook for 2 minutes over a low heat. Add the rice wine or sherry,1V2 teaspoon of the salt,1V2 teaspoon of the sugar and the crabmeat and continue to simmer for 2 minutes.
2. Combine the egg white with the sesame oil and the remaining salt. Add the egg white mixture to the stock in a very slow, thin and steady stream. Using a chopstick or fork, pull the egg white slowly into strands. Add the remaining sugar and pepper to taste. Garnish with chopped spring onions and serve at once.
