The verdict for this soup – thumbs up from the big people and thumbs down from the little people. I suppose Matty and Elaina are so used to drinking clear soup since young that to them soup should be that way. Really love this soup but I guess until the kids acquired the taste of drinking creamy soup I probably won’t be dishing this out anytime soon.
Ingredients:
Preparation:
Number of Servings: 4
Ingredients:
- 1 can of creamy corn kernels (about 300 grams)
- 1 litre of chicken stock
- 100 gm crabmeat (washed and pat-dry)
- Shaoxing wine
- 2 egg white
- 1 tablespoon of corn flour (mixed with small bowl of water)
Preparation:
- Heat oil in wok and stir-fry crabmeat.
- Add in some shaoxing wine to crabmeat.
- Add in creamy corn and chicken stock.
- Season with some white pepper and salt to taste.
- Reduce heat slightly and stir in cornstarch.
- Add in egg white, giving it few quick stirs to break it up.
Number of Servings: 4
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