Chinese Corn Soup

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 65
• 3 1/4 kg corn kernels
• 292 1/2 g corn oil
• 1 1/3 kg minced chicken
• 97 1/2 g ginger, finely chopped
• 65 g garlic, chopped
• 2/3 kg onion, finely chopped
• 487 1/2 g leeks, minced
• 97 1/2 g soya sauce
• 1/3 g pepper
• 1 1/8 kg egg whites
• 325 g cornflour

Recipe

• 1 wash and sanitize all equipments before use.
• 2 place corn kernels in food processor and make a coarse puree; set aside.
• 3 heat the oil in a medium-sized soup pot.
• 4 add the ginger and shallots or green onions, lightly sauté until aromatic.
• 5 add minced chicken; increase heat to high.
• 6 add the corn; stir for 30 seconds.
• 7 add the chicken stock, soy sauce and pepper.
• 8 stir until the soup reaches a boil, then add the crab and sesame oil.
• 9 reduce heat to medium-high. pour the cornstarch mixture into the soup, stirring until the soup thickens, about 15 seconds.
• 10 turn off the heat.
• 11 lightly beat the egg whites with the salt until almost frothy.
• 12 pour the egg whites into the soup in a slow, steady stream and in a circular motion.
• 13 gently stir, allowing the lacy ribbons to surface.
• 14 remove from fire and transfer into a suitable covered container.