Thursday, November 11, 2010

Chinese Corn Soup


1 can Corn kernels (15-16 oz)
1 tbsp Vegetable oil
1 tsp Minced peeled ginger
2 Shallots or green onions, minced
2 tbsp Rice wine or dry sherry or viniger
4 c Chicken stock
1 tbsp Soy sauce
Dash white pepper
6 oz Fresh crab meat, flaked (optional)
1 tsp Sesame oil
1 tbsp Cornstarch mixed with 3 tbsp water
2 Large egg whites
Pinch salt
1 tbsp Minced green onion
1 tbsp Chopped fresh cilantro


1. Place corn kernels in food processor and make a coarse puree; set aside.

2. Heat the oil in a medium-sized soup pot. Add the giner and shallots or green onions, lightly saute until aromatic. Increase heat to high. Add the corn and wine; stir for 30 seconds. Add the chicken stock, soy sauce and pepper. Stir until the soup reaches a boil, then add the crab and sesame oil. Reduce heat to medium-high. Pour the cornstarch mixture into the soup, stirring until the soup thickens, about 15 seconds. Turn off the heat.

3. Lightly beat the egg whites with the salt until almost frothy. Pour the egg whites into the soup in a slow, steady stream and in a circular motion. Gently stir, allowing the lacy ribbons to surface.

4. Ladle into serving bowls, garnish with green onion, cilantro, and ham, and serve

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