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Sunday, May 10, 2009

Crabmeat Soup

Global Cuisine > Chinese > Crabmeat Soup
38 of 177 < prev next >

Serves 6

Ingredients :

250 ml water
1 medium onion, chopped
2 1/2 cm fresh root ginger, peeled and halved lengthways
300 ml chicken stock
1/2 kg crabmeat with the shell and cartilage removed
1 teaspoon salt
3 teaspoons rice wine or dry sherry
1/2 chicken stock cube, crumbled
1 1/2 teaspoons cornflour (cornstarch)
300 ml milk
2 teaspoons vegetable fat (cut into small cubes)

Method :

1. Pour the water into a saucepan and set over moderate heat. Add the onion and ginger and boil until the liquid has been reduced by half. Add the stock, crabmeat, salt and wine or sherry.

2. Reduce the heat to moderately low and slowly bring to the boil, skimming off any scum which rises to the surface.

3. Blend the stock cube and cornflour (cornstarch) with the milk until smooth and pour into the soup, stirring constantly until the soup has thickened and is smooth.

4. Cook for 2 minutes, stirring constantly, or (until the soup is hot but not boiling). Sprinkle over the vegetable fat.

5. Transfer the soup to a warmed tureen.

6. Ready for serve.

Global Cuisine > Chinese > Crabmeat Soup
38 of 177 < prev next >


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