Originated from the West, this soup has found its way into mainstream Chinese
cooking. It is vital that creamed sweet corn is used so as to achieve the right
consistency.
Spring onions (cilantro). finely chopped for
garnishing
Method :
Prepare crab meat by flaking it and then mixing
it with the chopped root ginger.
Beat egg whites until frothy, add milk and corn
flour paste and beat again until smooth.
Blend with the crab meat evenly.
In a wok or saucepan, bring chicken stock to a
boil, lower heat and add the creamed sweet corn, then bring back to a boil once more.
Stir in the crab meat and egg-white mixture into
the stock gently, adjust the seasoning and allow to simmer gently, uncovered, over low heat
until cooked.
Divide into equal portions and serve garnished
with finely chopped spring onions.
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