1. Ingredients for Crab Soup
1 x 300g sea crab
150g chicken breast
1 corn on the cob
2 large eggs
10 quail eggs
50g shiitake mushrooms
50g wood ear mushrooms
1 carrot
75g tapioca starch
75g cornstarch
1 onion
Cilantro
Seasonings: Salt, chicken broth powder, pepper, sesame oil, rock sugar, granulated sugar, soy sauce.
2. How to Make Crab Soup
Step 1: Prepare the Ingredients
Wash and chop the carrot into small cubes. Slice the mushrooms thinly.
Step 2: Boil the Corn, Chicken, Quail Eggs, and Steam the Crab
In a pot, add the chicken, corn, quail eggs, and half an onion to enhance the aroma and sweetness of the broth. Boil for 10-15 minutes until the chicken is just cooked through.
Clean the sea crab and separate the shell. Steam the crab for about 10 minutes until cooked. Adding a little onion while steaming helps reduce the fishy smell.
Step 3: Prepare the Broth
In a separate pot, boil 3 liters of water with half an onion for 15-20 minutes to create a flavorful broth.
While the broth is cooking, remove the corn kernels, shred the cooked chicken, and pick the crab meat. Peel the quail eggs and set each ingredient aside in separate bowls. You can add the corn cobs to the broth for extra sweetness.
Step 4: Seasoning
Once the broth comes to a boil, remove the corn cobs and onion. Add the chicken, crab meat, quail eggs, corn kernels, shiitake mushrooms, and wood ear mushrooms to the broth.
Season with: 2 tablespoons of sesame oil, 1 tablespoon of rock sugar, 1 teaspoon of granulated sugar, 2/3 teaspoon of pepper, 2/3 teaspoon of chicken broth powder, and 2/3 teaspoon of MSG (if using).
In a separate bowl, mix the tapioca starch, cornstarch, and 150ml of water to create a slurry. Add this to the soup to thicken it.
Step 5: Finish and Serve
Separate the egg whites and yolks. Using a strainer, slowly add the egg whites and yolks to the soup, stirring in a circular motion to create a marbled effect. Continue stirring for about 2 minutes, then turn off the heat and serve.
Enhance Your Crab Soup with a Secret Ingredient for Extraordinary Flavor and Texture
In the sweltering summer heat, the tantalizing aroma of canh cua, a crab soup, paired with the tangy crunch of pickled eggplant, evokes the epitome of culinary delight. A perfect bowl of canh cua boasts a clear broth, its surface adorned with generous chunks of succulent crab, while the leafy greens remain vibrant and unblemished.