Corn Crab Soup

Method

1. Pick over 60 g of white crab meat for fragments of shell, flake it lightly and toss with 1 tsp of Shaoxing wine. Set aside while you prepare everything else.
2. Beat 1 egg white with a fork just until loose and no longer stringy — do not froth it. In a small bowl stir 2 tsp of cornflour into 1 tbsp of cold water until smooth. Slice 1 spring onion finely.
3. Pour 250 ml of chicken stock into a small saucepan, add 1 bruised slice of ginger and bring to a gentle simmer over medium heat. Stir in 120 g of creamed corn and 30 g of sweetcorn kernels and simmer 5 minutes, stirring now and then so the corn does not catch on the base. Fish out and discard the ginger.