Crabmeat And Sharksfin Soup

Ingredients

500g crabs
200g prepared sharksfin, washed and drainedBeat lightly:
1 egg white
2 tbsp water
1 slice ginger
1 stalk spring onion
1 tbsp Chinese rice wine
1 tbsp corn oil
2 cups chicken stockSeasoning:
1 tsp salt
1/4 tsp pepper
1/8 tsp sugar, or to taste
1 tsp light soy sauce
1 tsp chicken stock granulesThickening (combine):
1 tbsp waterchestnut powder
3 tbsp waterFor serving:
2 tbsp black vinegar
1 tbsp brandy (optional)

Method

Steam crabs until cooked. Extract crabmeat. Heat oil and saute ginger and spring onion until fragrant. Add wine and pour in chicken stock, and bring to a boil. Remove ginger and spring onion.Add sharksfin and seasoning, and bring to a boil. Add crabmeat and mix well. When soup comes to a boil, add thickening. Lastly, stir in whisked egg white. Dish out and serve with black vinegar and brandy.