Vietnamese Crab Egg Drop Soup (Sup Cua)

Ingredients:

• 1 whole chicken

• 1 can of crab meat

• 2 corn

• 200g of snow peas

• 200g of shitake mushroom

• Dozen of quail eggs

• 2 egg yolks

• 2 spoons of corn starch or tapioca starch

• Onion

• Coriander

• Sesame oil

Instruction:

Step 1: Put the chicken into a pot fill with cold water and onion, let boil for 30-45 minutes depend on the size of the chicken. Skim off all foam. Then take the chicken out and start shredding chicken meat into a separate bowl.

Step 2; Add all the chicken meat, crab meat, corn, snow peas, mushroom, quail eggs into the pot, simmer at low heat.

Step 3: Mix corn starch with cold water and put in the pot, let it simmer for a couple minutes to reach desired thickness.

Step 4: Beat egg yolks well and slowly put in the pot, stir slowly for a few minutes to prevent the yolk clutter together.

Serve hot with minced or chopped coriander, pinch of pepper and sesame oil.

#Appetizers