๐จโ๐ณ Method
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1
Finely chop the washed spring onions.
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2
Peel and mince the ginger very finely.
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3
Drain the corn from the can well.
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4
Drain the crab meat well.
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5
Mix the cornstarch with a little broth.
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6
Ensure all ingredients are prepared and close to the stove.
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7
Heat a cooking pan and add the oil.
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8
Once the oil is hot, add the spring onion and ginger, reduce heat slightly, stir, and after 15 seconds add the crab meat and stir.
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9
After 10 seconds add the rice wine or sherry, let it sizzle, add the broth and corn, and bring to a boil while stirring.
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10
Reduce heat to low, add the cornstarch mixture, and stir until the soup thickens.
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11
Turn off the heat.
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12
Slowly pour the egg whites in a thin stream into the soup.
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13
Stir gently until you have nice threads, and the soup is ready. Serve immediately.
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