| Velvet Corn Soup with Crab
4 large fresh ears of corn
1 quart of chicken stock
Salt
1 teaspoon of white pepper
1 teaspoon of fresh ground ginger
1 tablespoon of cornstarch dissolved in 2 tablespoons of cold water
2 Egg whites, beaten
8 ounces of crabmeat
1 Scallion, chopped |
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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>. |
