| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Philadelphia |
Soup |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Fresh ears of corn |
| 1 |
qt |
Chicken stock |
|
|
Salt |
| 1 |
ts |
White pepper |
| 1 |
ts |
Fresh ground ginger |
| 1 |
tb |
Cornstarch dissolved in |
| 2 |
tb |
Cold water |
| 2 |
|
Egg whites; beaten |
| 8 |
oz |
Crabmeat |
| 1 |
|
Scallion; chopped |
INSTRUCTIONS
Using a sharp knife, slice the kernels of fresh corn from their cobs into a
bowl, being careful not to cut too deeply into the cob. Put in a food
processor and grind fine. Place the chicken stock in a saucepan and bring
to a boil. Add the corn, salt, white pepper, and fresh ginger, stirring
constantly. Bring to a boil again. Turn to a low heat and cook for 5
minutes. Pour in the cornstarch mixture. Stir constantly until the soup has
thickened and become clear. Immediately pour in the egg whites, still
stirring. Add crabmeat. Turn off the heat and quickly pour the hot soup
into a tureen and sprinkle with chopped scallions.
HU-NAN
CHESTNUT ST., PHILADELPHIA
WINE:TRAPICHE CHARDONNAY,1977
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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