Time: 20 minutes
Makes: 4 servings

Ingredients

4 ounces crabmeat(or substitute
chicken instead)
1/4 teaspoon finely chopped fresh
ginger
2 egg whites
2 tablespoons of milk
1 tablespoon of cornstarch paste
2 1/2 Chinese stock
8-ounce can creamed corn
salt and pepper
finely chopped scallions,for garnish

Instructions

1 Flake the crabmeat (or coarsely chop the chicken breast) and mix it with the ginger
2 Beat the egg whites until frothy,add the milk and cornstarch paste,and beat again until smooth. Blend in the crabmeat or chicken.
3 In a wok or large skillet,bring the stock to a boil,add the creamed corn,and bring back to a boil.
4 Stir in the crabmeat or chicken pieces and the egg white mixture. Adjust the seasoning and stir gently until the mixture is well blended. Serve hot,garnished with chopped scallions.

Cornstarch paste:

Mix 1 part of cornstarch with about 1 1/2 parts cold water,until smooth.

Chinese Stock:

Makes: 10 cups

1 1/2 pound chicken pieces,trimmed and chopped
1 1/2 pounds pork spare ribs,trimmed and chopped
15 cups cold water
3-4 pieces fresh ginger,crushed
3-4 scallions,roughly chopped
3-4 tablespoons chinese rice wine or dry sherry

Place the chicken and pork in a large saucepan with the water. Add the ginger and scallions. Bring to a boil and skim the scum off the top. Reduce the heat and simmer,uncovered,for at least 2-3 hours. Strain the stock,discarding the chicken,pork,ginger,and the scallions. Add the rice wine or sherry,return to a boil,and simmer for 2-3 minutes. Refrigerate the stock when cool. It will keep for 4-5 days.