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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and sanitize all equipments before use. | 2. Place corn kernels in food processor and make a coarse puree; set aside. | 3. Heat the oil in a medium-sized soup pot. | 4. Add the ginger and shallots or green onions, lightly sauté until aromatic. | 5. Add minced chicken; increase heat to high. | 6. Add the corn; stir for 30 seconds. | 7. Add the chicken stock, soy sauce and pepper. | 8. Stir until the soup reaches a boil, then add the crab and sesame oil. | 9. Reduce heat to medium-high. Pour the cornstarch mixture into the soup, stirring until the soup thickens, about 15 seconds. | 10. Turn off the heat. | 11. Lightly beat the egg whites with the salt until almost frothy. | 12. Pour the egg whites into the soup in a slow, steady stream and in a circular motion. | 13. Gently stir, allowing the lacy ribbons to surface. | 14. Remove from fire and transfer into a suitable covered container. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn kernel	3 1/4			600.3075	118.5493	16.5886	6.5071
corn oil	292 1/2	g		2632.5	0.0	0.0	292.5
chicken	1 1/3		minced	-	-	-	-
ginger	97 1/2		chopped	156.0	34.6515	3.549	1.4625
garlic	65		chopped	290.55	64.467	12.402000000000001	0.975
onion	2/3		chopped	42.6667	9.9627	1.1733	0.1067
leek	487 1/2		minced	26466.375	6139.3312	650.8125	130.1625
soya sauce	97 1/2			-	-	-	-
white pepper	1/3			2.3680000000000003	0.5489	0.0832	0.017
egg white	1 1/8	1/8		19.305	0.271	4.0466	0.0631
cornflour	325			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.