Chinese Corn Soup

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READY IN: 40mins
SERVES: 65
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and sanitize all equipments before use.
  • Place corn kernels in food processor and make a coarse puree; set aside.
  • Heat the oil in a medium-sized soup pot.
  • Add the ginger and shallots or green onions, lightly sauté until aromatic.
  • Add minced chicken; increase heat to high.
  • Add the corn; stir for 30 seconds.
  • Add the chicken stock, soy sauce and pepper.
  • Stir until the soup reaches a boil, then add the crab and sesame oil.
  • Reduce heat to medium-high. Pour the cornstarch mixture into the soup, stirring until the soup thickens, about 15 seconds.
  • Turn off the heat.
  • Lightly beat the egg whites with the salt until almost frothy.
  • Pour the egg whites into the soup in a slow, steady stream and in a circular motion.
  • Gently stir, allowing the lacy ribbons to surface.
  • Remove from fire and transfer into a suitable covered container.
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