Corn and egg flower soup

Corn and egg flower soup

By
From
Green Pickled Peaches
Photographer
Chris Chen

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. This soup requires a good base, namely a flavoursome rich chicken stock. This is simply made by simmering chicken bones and carcasses with ginger and spring onions (scallions) for about 3 hours. Place 1 litre of the chicken stock in a pot and have it at a simmer. Meanwhile, set a wok at high heat, swirl 1 tablespoon of peanut oil into the wok, add a teacup and a half of fresh corn kernels and half a teacup of fresh crab meat. Stir briskly to combine and then add 1 tablespoon of light soy sauce, ½ teaspoon of salt and 1 tablespoon or so of water, at which point the wok will explode with noise. Toss the contents around and then turn them over into the pot of stock. In a soup bowl, beat an egg with a few drops of sesame oil. Pour the egg into the just simmering soup in a slow stream, while stirring the pot with a chopstick so the egg forms threads. Season with more salt and some freshly ground white pepper. Place in a central serving vessel so everyone can help themselves.
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
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