Ingredients
10 ounces frozen corn
1 egg white
1 teaspoon seasame oil
1 quart chicken stock
1 tablespoon rice or sherry wine
1 tablespoon finely chopped ginger root
1 teaspoon sugar
2 teaspoons corn starch blended with 2 teaspoons water
6 ounces canned or frozen crabmeat
2 tablespoons finely chopped scallions for garnish
Preparation
Mix egg white and sesame oil in a small bowl and set aside. Bring stock to a boil in a large pot. Add corn and simmer uncovered for 15 minutes then add wine, ginger, salt, sugar and corn starch mixture, bring it back to a boil the lower heat to a simmer also add crabmeat then slowly pour in egg white mixture.
