SWEET CORN AND CRAB MEAT/CHICKEN SOUP

Preparation & cooking time: 10–15 mins

100g (4oz) crabmeat, thawed if frozen or 175g (6oz) chicken breast meat, coarsely chopped

½ teaspoon finely chopped fresh ginger root

2 egg whites 2–3 tablespoons milk 1 tablespoon thick cornflour paste

600ml (1 pint) stock

225g (8oz) can creamed sweetcorn (American style)

salt and pepper to taste a dash of MSG (optional)

finely chopped spring onions to garnish

Flake the crabmeat (or chop the chicken meat), then mix with the ginger. Beat the egg whites until frothy, then add the milk and cornflour paste, and beat again until smooth. Blend in the crabmeat or chicken meat.

Bring the stock to the boil, add the creamed sweetcorn and bring back to the boil. Stir in the crabmeat or chicken and egg white mixture, adjust the seasonings and stir gently until well blended. As soon as the soup thickens, garnish with the spring onions and serve.

hancheng

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