Author: Katie Le | Katie’s Test Kitchen
- 5 cups of chicken stock
- 3/4 cup of crab meat
- About 12 stalks of canned white asparagus (chopped to about 1/4 inch length)
- 5 eggs whites (about 1 egg white per 1 cup of broth, light whisked to break up the egg white)
- 1.5 tbsp of Quoc Viet Chicken Soup Base
- 1 tsp size of yellow Rock Sugar
- 1 tsp of cooking wine
- 1 can of quail eggs (optional and even better if you have fresh)
- 3 tbsp of potato starch mix with 3 tbsp of water to thicken soup (can substitute with tapioca or corn starch; potato starch holds consistency better after refrigeration, if you have leftovers)
- cilantro and green onion (chopped to garnish)
- black ground pepper (to garnish)
1. Make chicken broth! Chicken broth can be made using the IP ahead of time with chicken bones, a few carrots, a tsp of salt and an onion. You can follow my IP Chicken Stock
recipe for more details. If you use store bought chicken broth it’s recommended to dilute it by half to reduce the sodium level. For this recipe, I used 5 cups of homemade chicken broth.
2. Bring chicken broth to a boil on the stove top pot OR in the IP using Saute mode (Adjust to normal heat), season with 1.5 tbsp of Quoc Viet Chicken Soup Base (more or less depending on your taste). You can use rock sugar, chicken/mushroom powder to season the broth to your taste. Add crab meat and chopped asparagus. Bring to a boil again.
3. Add flour mixture. Pour mixture slowly to the soup with one hand the other stir continuously with a ladle. Next add the egg whites. Move the ladle in one direction and slowly pour in the egg whites to create the ribbons effect. If you use quail eggs add at this time. Lastly, add 1 tsp of cooking wine.
4. Garnish with chopped cilantro and onion. Add black ground pepper before serving.