Title: Velvet corn soup with crab meat
 Categories: China, Soups/stews
      Yield: 6 Servings
 
      1 c  Crabmeat
      1    Slice ginger, minced
      2 ts Cornstarch
      1 tb Sherry
      6 c  Chicken broth
      2 c  Sweet corn, cream style
      2    Eggs, separated;
           -yolks lightly beaten,
           -whites stiffly beaten
    1/4 ts Salt
    1/4 ts Pepper
 
   Wokcook: 1. Marinate the crab meat in the ginger, sherry, and
  cornstarch. 2. Heat the chicken stock. Add the corn and bring to
  boil. 3. Add the crabmeat mixture and again bring to a boil. 4. Turn
  heat down and gently stir in the egg yolks, then fold in the egg
  whites.
   Garnish with chopped parsley.
   Posted by I.NURI [Smile.Nuri] From: Chinese Cooking, The Easy Wok
  Method, by Karen Lee Aland