| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Chinese |
China, Soups/stews, Archived |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Crabmeat |
| 1 |
|
Slice ginger, minced |
| 2 |
ts |
Cornstarch |
| 1 |
tb |
Sherry |
| 6 |
c |
Chicken broth |
| 2 |
c |
Sweet corn, cream style |
| 2 |
|
Eggs, separated; yolks lightly beaten, whites stiffly beaten |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
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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