Velvet Corn Soup With Crab Meat
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Chinese | Archived, China, Soups/stews | 6 | Servings |
INGREDIENTS
| 1 | c | Crabmeat |
| 1 | Slice ginger, minced | |
| 2 | t | Cornstarch |
| 1 | T | Sherry |
| 6 | c | Chicken broth |
| 2 | c | Sweet corn, cream style |
| 2 | Eggs, separated | |
| yolks lightly beaten | ||
| whites stiffly beaten | ||
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
INSTRUCTIONS
Wokcook: 1. Marinate the crab meat in the ginger, sherry, and cornstarch. 2. Heat the chicken stock. Add the corn and bring to boil. 3. Add the crabmeat mixture and again bring to a boil. 4. Turn heat down and gently stir in the egg yolks, then fold in the egg whites. Garnish with chopped parsley. Posted by I.NURI [Smile.Nuri] From: Chinese Cooking, The Easy Wok Method, by Karen Lee Aland 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: 140
Calories From Fat: 37
Total Fat: 4g
Cholesterol: 92mg
Sodium: 1099.7mg
Potassium: 350.2mg
Carbohydrates: 17.7g
Fiber: 1.1g
Sugar: 2.7g
Protein: 8.9g