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Chinese Crab and Egg Soup (Hai Yook Dahn Gung)


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  • 6 cup (1.5 L) fish or chicken stock
  • 3 eggs, lightly beaten
  • 2 Tbs (30 ml) cornstarch (cornflour) mixed with
  • 1/4 cup (60 ml) cold water
  • 12 oz (340 g) fresh, frozen, or canned crab meat
  • Thinly sliced scallions (spring onions) for garnish


Servings 4


Step 1

Bring the stock to a simmer in a pot over moderate heat. Add the eggs slowly in a thin stream while gently stirring the soup and simmer for 2 minutes. Stir in the cornstarch mixture and simmer until the soup is slightly thickened. Add the crab meat and simmer until heated through, about 2 minutes. Serve garnished with sliced scallions. Serves 4 to 6.

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