| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Archived, China, Seafood, Soups/stews | 7 | Servings | |
INGREDIENTS
| 16 | oz | Frozen Whole Corn |
| 1 | T | Cornstarch |
| 1/4 | c | Water |
| 3 | 10 1/4 oz Chicken | |
| Broth | ||
| 1 | t | Ginger root |
| 1/2 | lb | Fresh Crabmeat |
| 1/3 | c | Minced Green Onions |
| 1/2 | t | Salt |
| 1/8 | t | White Pepper |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 517
Calories From Fat: 476
Total Fat: 53.8g
Cholesterol: 7.8mg
Sodium: 1494.1mg
Potassium: 291.5mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: <1g
Protein: 6.4g