This soup you usually get in Chinese restaurants in the Philippines. I thinks it's a Mandarin recipe, it's
very easy to do and it is certainly delicious. The recipe usually calls for chicken pieces but for this one
I used artificial crab. This recipe is adapted from The Australian Women's Weekly Chinese Cooking Class Cookbook.
Need:
Chicken stock. You really need this. In a pot, boil several pieces of chicken, covered in
water, with peppercorns, sliced ginger, peeled and sliced onion, parsley and salt. Boil chicken
for about 1 and a half hours, skim surface of scum. You can keep the stock in the refrigerator or
even freeze. You need abou 6 cups for this recipe.
Shredded chicken meat (from the boiled chicken), about a cup
corn starch, made into a smooth paste with water, 4 tbsp
2 egg whites, beaten lightly, about 4 tablespoons of water added
extra water
corn (a can of creamed corn will do; I usually use fresh corn too)
ginger
green onion, chopped
2 crumbled chicken stock cubes
salt and pepper
sesame oil (1 tsp)
shredded or sliced crab meat or thin slices of ham
In a large sauce pan, combine the chicken stock, crumbled chicken sstock cubes, creamed
corn, ginger, chopped green onions, salt, pepper and sesame oil. Bring to a boil. Add
corn starch paste, stir until the soup thickens, reduce heat. Simmer for a minute.
Add egg whites in a stream, stir.
Add chicken meat, and crab meat or ham. Heat gently.
