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Chinese Cuisine
Crab and Egg Soup

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Ingredients:

6 cups chicken stock

2 lbs crab meat

3 egg,slightly beaten

2 tbsp cornflour

1/4 cup cold water

6 spring onions,finely sliced

2 tbsp chopped coriander

Method:

Bring chicken stock to boil.Flake crab meat,picking out

and discarding any bony tissue,add to stock.Return stock

to boil and add slightly beaten eggs very slowly.Do not stir.

After 2 minutes,stir in the cornflour,mixed to a smooth paste

with cold water.Return soup to boil,stirring constantly.Remove

from heat,Sprinkle spring onions and coriander.Serve immedietly.

 
Vandana Dubey's Recipe Site.