Ingredients:
- 1.5 liters Homemade Chicken broth
- 2 cups Crabmeat (either fresh or frozen)
- 10 Fresh shiitake mushrooms, sliced thinly
- Potato starch water - 1/2 cup of potato starch mixed with 1/2 cup of water (This is an estimate as I didn’t measure when I cooked. Potato starch water should be of a thick consistency and not watery).
Seasonings:
- 2 tbsp oyster sauce
- 1 tbsp light soya sauce
- 1 tbsp shaoxing wine
- 1 tsp salt
- 2-4 drops dark soya sauce
- A dash of pepper
Method:
- To prepare fresh Crabmeat, steamed two flower crabs with some slices ginger, cooled and remove crab meat. Shred to smaller pieces.
- For frozen crab meat, it can be bought from supermarket. After defrost, give it a quick rinse and drained away excess water. Do check through to remove any crab shells.
- Bring chicken stock to a boil.
- Add fresh shiitake mushrooms and boil for 5mins.
- Add crab meat.
- Add seasonings. Stir well and adjust accordingly to your taste.
- Bring to a boil. Prepared potato starch water. Once soup boils, use ladle to stir soup continuously in one direction and slowly pour potato starch water in as you stir. Once broth achieved a thick consistency and started to simmer, off heat.
- Add beaten eggs by drizzle in slowly as you stir gently. Allow eggs to set.
- Garnish with coriander. Topped with some pepper, black vinegar and light soya sauce for added taste. Serve hot 😊
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