Ingredients
1 1/2 cups of corn (fresh or frozen)
1 egg white
1 teaspoon of Sesame Oil
1 quart of chicken stock
1 tablespoon of Sherry
2 teaspoons of minced ginger
1 teaspoon of salt
1 teaspoon of sugar
2 teaspoons of cornstarch with 2 teaspoons of water
6 ounces of crabmeat
1 bunch of green onions, chopped, for garnish
Directions
Bring the chicken stock to a boil in a large pot and add the corn. Simmer for 10 minutes, uncovered, and then add the Sherry, ginger, salt, and sugar and cornstarch.
Bring it back to a boil, then lower the heat to a simmer.
Add the crabmeat and then slowly pour in the egg white mixed with sesame oil - stirring constantly.
Ladle into bowls and garnish with chopped green onions.
Recipe by Mark Hartman
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