Make a good quality chicken stock by simmering chicken carcass or chicken bones for about an hour, strain. Or use vegetarian stock.
Bring stock to a boil, then add corn (preferable fresh sweet corn on the cob or use frozen or tin when fresh is not available), and add any other ingredient which you like from the PJ restaurant soup. I like to add crabmeat (which I cook and pick out by myself). You can also use chicken meat, shark fin, etc classic combinations.
Then add corn starch slurry - make this in advance by adding tap water to cornflour. Make sure the stock is boiling furiously before slowly adding the corn starch slurry. Keep it at a rolling boil and add enough to thicken the soup to your desired thickness. Then stir in an egg or two or just the egg white in a stream (don't pour in the whole egg all at once). Make sure you keep stirring the soup in a circular way when adding the egg so you get the ribbon effect.
After adding the egg is when I normally add the crabmeat so I don't overcook the crab.
Garnish is optional, so use whatever you like. I see spring onion in your photo so you need to make sure you have that ready before preparing your soup...
Hi, this is how I cook it:
ReplyDeleteMake a good quality chicken stock by simmering chicken carcass or chicken bones for about an hour, strain. Or use vegetarian stock.
Bring stock to a boil, then add corn (preferable fresh sweet corn on the cob or use frozen or tin when fresh is not available), and add any other ingredient which you like from the PJ restaurant soup. I like to add crabmeat (which I cook and pick out by myself). You can also use chicken meat, shark fin, etc classic combinations.
Then add corn starch slurry - make this in advance by adding tap water to cornflour. Make sure the stock is boiling furiously before slowly adding the corn starch slurry. Keep it at a rolling boil and add enough to thicken the soup to your desired thickness. Then stir in an egg or two or just the egg white in a stream (don't pour in the whole egg all at once). Make sure you keep stirring the soup in a circular way when adding the egg so you get the ribbon effect.
After adding the egg is when I normally add the crabmeat so I don't overcook the crab.
Garnish is optional, so use whatever you like. I see spring onion in your photo so you need to make sure you have that ready before preparing your soup...
All the best,
Kate