Asian Crab Combination Soup

See also Hotpot Near Me Asian Almond Chicken

Hotpot Near Me Ingredients For The Dish:

  • 1 ounce [28 g] dried mushrooms
  • Boiling water
  • 6 ounces [170 g] fresh or thawed crabmeat
  • 4 ounces [113 g] fresh or thawed frozen scallops
  • 1/2 cup [125 mL] drained whole or sliced bamboo shoots [1/2 of 8-ounce / 227-mL can]
  • 8 green onions
  • 1 teaspoon [5 mL] vegetable oil
  • 1 egg, slightly beaten
  • 6 cups [1.5 L] chicken broth
  • 1/2 teaspoon [2.5 mL] pared grated fresh ginger root
  • Pepper [optional]
  • 3 tablespoons [45 mL] cornstarch
  • 6 tablespoons [90 mL] water
  • 1 1/2 tablespoons [22.5 mL] dry Sherry
  • 4 teaspoons [20 mL] soy sauce
  • 2 egg whites

Hotpot Near Me Directions:

Transfer mushrooms into a bowl; cover with boiling water.

Let stand for 30 minutes, then drain.

Remove and discard stems; cut caps into thin slices.

Flake crabmeat.

Rinse scallops under cold running water; drain then slice scallops into thin slices.

Cut bamboo shoots into thin strips.

Chop green onions.

Heat oil into small omelet or pancake pan.

Add beaten egg and tilt pan so egg completely covers the bottom.

Cook over medium-high heat until egg is set.

Loosen edges and turn egg over to cook the other side.

See also Hotpot Near Me Asian Barbecued Shrimp

Remove from pan, roll up then cut egg into fine strips.

Pour chicken broth into a 12-cup [3-L] casserole.

Bring to a boil over high heat.

Stir in mushroom slices, crabmeat flakes, scallop slices, bamboo shoot strips, chopped green onions, fine egg strips, grated ginger root and, if desired, a little pepper.

Return soup to boil.

Combine cornstarch, 4 tablespoons [60 mL] of the water, dry Sherry and soy sauce; stir into soup mixture.

Return soup to boil.

Beat together egg whites and remaining 2 tablespoons [30 mL] water.

Slowly drizzle egg whites into soup, stirring vigourously.

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See also Hotpot Near Me Asian Barbecued Pork

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