Crab Combination Soup -- Serves 6
 

What You'll Need: - 6 cups (1½ L) chicken stock - 1 teaspoon oil - 1 egg - 8 shallots - 30g (1oz) dried mushrooms - ½ 130g can bamboo shoots - ½ teaspoon grated ginger - 155g can crab meat - 125g (4oz) scallops

- 3 tablespoons corn flour - 3 tablespoons water - 2 chicken stock cubes - 1 tablespoon soy sauce - 1 tablespoon dry sherry - 2 egg whites - 2 tablespoons water, extra - salt, pepper

 

1. Cover mushrooms with boiling water, let stand 30 minutes.  Drain, remove stalks, slice mushrooms thinly.  Chop shallots, cut bamboo shoots into fine strips.  Wash scallops; using sharp knife, make slit along back, and remove dark vein; slice scallops thinly.  Drain and flake crab.

 

2. Lightly beat egg with fork.  Heat oil in small frying pan, add egg, swirl egg in pan to coat sides and base of pan evenly.  Loosen edges of pancake with spatula, turn and cook other side.  Remove from pan, roll up, slice into thin strips.

 

3. Put chicken stock into large pan, bring to boil.  Add mushrooms, bamboo shoots, shallots, ginger, crab meat, scallops, salt and pepper.  Bring to boil, reduce heat, simmer two minutes.  Remove from heat, stir in combined water, crumbled stock cubes, corn flour, soy sauce, and dry sherry.  Return pan to heat, stir until soup comes to boil, reduce heat, simmer, uncovered for two minutes.

 

4. Beat egg whites and extra water lightly, add to soup in a thin stream. Stir well.
	Index-Soup	Long Soup