Braised Crabmeat Broth (蟹肉羹) 🦀

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: 

1. To prepare fresh Crabmeat, steamed two flower crabs with some slices ginger, cooled and remove crab meat. Shred to smaller pieces. 
2. 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. 
3. Bring chicken stock to a boil. 
4. Add fresh shiitake mushrooms and boil for 5mins. 
5. Add crab meat. 
6. Add seasonings. Stir well and adjust accordingly to your taste. 
7. 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. 
8. Add beaten eggs by drizzle in slowly as you stir gently. Allow eggs to set. 
9. Garnish with coriander. Topped with some pepper, black vinegar and light soya sauce for added taste. Serve hot 😊