| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | China, Seafood, Soups/stews, Archived | 7 | Servings | |
INGREDIENTS
| 16 | oz | Frozen Whole Corn |
| 1 | tb | Cornstarch |
| 1/4 | c | Water |
| 3 | cn | (10 1/4 oz) Chicken |
| Broth | ||
| 1 | ts | Ginger root |
| 1/2 | lb | Fresh Crabmeat |
| 1/3 | c | Minced Green Onions |
| 1/2 | ts | Salt |
| 1/8 | ts | White Pepper |
| 1 | ts | Rice Vinegar |
INSTRUCTIONS
Position Knife Blade in Processor. Add Half Of Corn. Process Until Finely Chopped. Add Remaining Corn. Stir Well & Set Aside. Combine Cornstarch & Water in A Small Bowl; Stir Well & Set Aside. Combine Chicken Broth & Ginger root in A Large Saucepan; Bring To A Boil. Add Corn, Cornstarch Mixture, Crabmeat, Green Onions, Pepper & Rice Vinegar. Bring To A Boil. Reduce Heat & Simmer Uncovered 3 Minutes. (Fat 0.6. Chol. 32.) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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