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What You Need:
(To Serve: 6)
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5 dried Chinese mushrooms
6 cups chicken stock, fresh or canned
1 small onion, cut lengthwise into ¼-inch-wide strips
1 pound fresh or canned crab meat, thoroughly picked over
A 2-pound can white asparagus spears, cut into 1½ -inch lengths
1 teaspoon cornstarch
1 Chinese salted duck egg yolk (see Glossary)
2 scallions, cut in 1-inch lengths
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Translate this recipe:
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| How To Cook: |
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1. Cover the dried mushrooms with 1 cup of warm water and let them soak for 30 minutes. Drain them and save the water. With a sharp knife, cut away the tough stems, then slice the caps into strips ¼ inch wide.
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2. In a heavy 3- to 4-quart saucepan, combine the reserved mushroom water, the stock and onions. Bring to a boil over high heat, reduce the heat to low and simmer for 3 or 4 minutes, until the onions are soft.
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3. Stir in the crab meat, asparagus and mushroom strips and bring the soup to a boil again. Then reduce the heat. Combine the cornstarch with ½ cup of cold water, stir well, and pour it into the soup. Stirring constantly but gently, simmer until the soup thickens and is clear.
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4. Taste for seasoning and serve at once from a heated tureen or in individual soup plates. Just before serving, crumble the salted egg yolk into small bits and sprinkle the yolk and scallions on top of the soup.
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