Sweet Corn and Crab Soup
|2||sweet corns, kernelled|
|½||small onion, chopped|
|1 clove||garlic, minced|
|1 tbs||ginger 5 cm. long, cut into thin strips|
|1 tbs||vegetable oil|
|½ tsp||Cooking for Fun salt|
|¼ cup||shao hsing wine|
|4 cup||chicken stock|
|150 g||Cooking for Fun crab meat|
|1 tbs||light soy sauce|
|2||egg whites , lightly beaten|
|1 tbs||spring onion, finely sliced|
- Heat oil in a deep frying pan and sauté onion, ginger, garlic and salt. add Chinese cooking wine, bring to a boil.
- Add corn kernels ,chicken stock and bring to a boil. Lower the heat and let it simmer for 20 minutes. add in crab meat ,soy sauce and simmer for 2 minutes.
- Slowly pour egg whites into the soup while swirling the soup. when the egg is cooked, remove from the heat. and transfer to serving bowl and garnish with spring onion.