Chinese Corn With Crab Soup |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is the ultimate Chinese comfort soup for chilly evenings, or as a special treat soup. It is easy, quick and versatile (use cubed boiled chicken breast instead of the crab). Ingredients:
1/4 tsp. salt |
1/4 cup whole milk |
2 tbl. cornstarch |
2 thin slices ginger (about the size of a quarter) |
1 tsp. rice wine (dry sherry can be substituted) |
2 tbl. oil |
1/2 cup crab meat (or cubed boiled chicken breast) |
4 cups chicken stock |
1 can (15 oz.) cream style corn |
2 egg whites, slightly beaten |
Directions:
1. Pour stock into a sauce pan and heat.
2. Add the ginger, oil, sherry and salt, and bring to a boil.
3. Thin soup to consistency you like with the addition of the milk.
4. Serve hot.
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