Chinese recipes |
Crabmeat And Corn Soup |
2 cups chicken stock 1 cup precooked crabmeat 1 1/2 cups cream style corn 1 tablespoon cornstarch -- dissolved in 1 ounce water 2 egg whites 1/2 cup sliced scallions |
In a saucepan or wok, over medium heat, warm the chicken stock to a simmer. Add the crab and cook for 1 minute. Add the corn and cook for 1 minute. |