Hong Kong Corn and Ginger Soup with Crab Meat

Name: Hong Kong Corn and Ginger Soup with Crab Meat
Total time: 1200 s
Yield: 2 people
Cuisine: American
Ingredients: 1 1/3 cups chicken broth; 1/2 cup cooked crab meat; 2-3 tablespoons shredded ginger/sliced ginger; 3-4 cilantro roots; 1/2 can corn kernels; 1 egg; 3 tablespoons cornstarch; 2 tablespoons soy sauce; 1 tablespoon Shaoxing wine; 2 teaspoons ground white pepper

Pom Jarudej @asiaboutiqueclub22

Before the COVID era, I often reminisce about the freedom of a nearly perfect life. I used to travel abroad for work and leisure about once a month, with Hong Kong being my most frequent destination. My favorite soup there, which I regularly enjoyed in the Wan Chai area, was corn and crab meat soup. I've remembered the taste and refined the recipe. It's ready for you to try. There, they would loudly say, 'Ho sek.. ah,' which means 'extremely delicious.'

Pom Jarudej @asiaboutiqueclub22

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Ingredients

20 minutes

2 people

1 1/3 cupschicken broth
1/2 cupcooked crab meat
2-3 tablespoonsshredded ginger/sliced ginger
3-4cilantro roots
1/2 cancorn kernels
1egg
3 tablespoonscornstarch
2 tablespoonssoy sauce
1 tablespoonShaoxing wine
2 teaspoonsground white pepper

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Steps

20 minutes

1

Bring the chicken broth to a boil.
2

Add ginger and cilantro roots to the pot and cook on high heat for about 5 minutes.
3

Strain out the ginger and cilantro roots, keeping the broth in the pot. If the broth has reduced too much, add a little water.
4

Mix the cornstarch with 1/2 cup of water and pour it into the pot, stirring until thickened.
5

Add the crab meat and stir gently.
6

Crack the egg into a bowl, beat it as for an omelet, then pour it into the pot, stirring the broth slowly the entire time.
7

Add soy sauce, Shaoxing wine, and white pepper. Taste and adjust seasoning as desired.
8

Serve in soup bowls. Enjoy at the table. 'Ho sek' for sure!
9

Oh.. it's all gone. Please add more.