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Chicken Recipe

Chicken Recipe recipe image
This comforting dish transforms fresh crab meat into a delicate, savory soup that warms the soul. The key lies in the silky broth, enriched with chicken stock and gently thickened with cornstarch for a luxurious mouthfeel. Swirling in beaten egg creates beautiful, tender ribbons that float throughout the liquid, adding richness and protein. Aromatic white pepper and a pinch of salt enhance the natural sweetness of the crab without overpowering it. Finished with a sprinkle of thinly sliced spring onions, this recipe offers a burst of fresh color and crunch. It is perfect for a quick weeknight dinner or a light, elegant lunch that feels special without requiring hours in the kitchen.
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 236.1
Dietary: Gluten-free
Description
This comforting dish transforms fresh crab meat into a delicate, savory soup that warms the soul. The key lies in the silky broth, enriched with chicken stock and gently thickened with cornstarch for a luxurious mouthfeel. Swirling in beaten egg creates beautiful, tender ribbons that float throughout the liquid, adding richness and protein. Aromatic white pepper and a pinch of salt enhance the natural sweetness of the crab without overpowering it. Finished with a sprinkle of thinly sliced spring onions, this recipe offers a burst of fresh color and crunch. It is perfect for a quick weeknight dinner or a light, elegant lunch that feels special without requiring hours in the kitchen.
Ingredients
  • 3 Fresh crabs (about 21/2 kg/5 lbs total)
  • 1 cup (250 ml) chicken stock or 1/4
  • 1 Egg, lightly beaten
  • 1 tablespoon Cornstarch dissolved in
  • 3 Tablespoons water
  • 1/2 teaspoon Salt
  • 1 teaspoon White pepper
  • 1 Spring onion, thinly sliced, to garnish
Directions
  1. 1
    Clean the fresh crabs thoroughly, removing shells and extracting the meat.
  2. 2
    In a small bowl, dissolve the cornstarch in the 3 tablespoons of water until smooth.
  3. 3
    Pour the chicken stock into a medium saucepan and bring to a gentle simmer over medium heat.
  4. 4
    Add the salt and white pepper to the stock, stirring to dissolve.
  5. 5
    Gently add the extracted crab meat to the simmering stock and cook for 2 minutes.
  6. 6
    Slowly pour the cornstarch slurry into the soup while stirring constantly to thicken the broth.
  7. 7
    Reduce heat to low and slowly drizzle in the beaten egg, stirring gently to create ribbons.
  8. 8
    Remove from heat immediately and ladle into bowls.
  9. 9
    Garnish with thinly sliced spring onions before serving.

Nutrition Facts

Amount Per Serving
Calories 236.1kcal
% Daily Value *
Total Fat 8.1g13%
Saturated Fat 2.1g11%
Cholesterol 106.7mg36%
Sodium 2705.5mg113%
Total Carbohydrate 6.5g3%
Dietary Fiber 0.7g3%
Sugars 1.1g
Protein 30.2g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crab, egg drop soup, seafood, chicken stock, cornstarch, white pepper, spring onion, broth, quick dinner, comfort food, asian inspired, light meal
Read it online: https://www.chefs-mate.com/recipe/chicken-recipe-61/