Expert Chefs
Most Rated Recipes
» Vietnamese
condensed cream of chicken soup
300 g Sweet corn kernels
300 g Creamed sweet corn
300 g Crab meat, drained
1 Egg
2 Spring onions, cut into thin rings
Ingredients : Serves 4
600 ml Basic chicken stock or 1 cancondensed cream of chicken soup
300 g Sweet corn kernels
300 g Creamed sweet corn
300 g Crab meat, drained
1 Egg
2 Spring onions, cut into thin rings
Preparation:
-
If using condensed soup, add 2 cans of water and milk mixed.
-
Bring the stock or soup to just below boiling point.
-
Roughly chop the sweet corn kernels or leave whole.
-
Add the sweet corn kernels and the creamed sweet corn to the stock.
-
Add the crab meat and stir thoroughly.
-
Beat the egg quickly and, holding a fork over the broth, pour the beaten egg along the back of the fork head, moving the fork in a circular motion at the same time.
-
Remove from the heat and cover. Allow to set for about 40 seconds.
-
Sprinkle with the spring onions, stir once and serve hot.
Rate this Article: Current: 3/5
Date Added: 2009-03-16 Views : 64