Bean curd and Crab meat with Sweet Corn Thick Soup

Ingredients

* 200g soft bean curd, diced
* 100g prawns, shelled and diced
* 100g chicken fillet, diced
* 2 dried Chinese mushrooms, soaked and shredded
* 100g cooked crab meat
* 1.2 liters fresh chicken stock
* 1 tbsp Shao Hsing Hua Tiau wine
* 50 g sweet corn

Seasoning (A)

* ½ tsp light soy sauce
* ½ tsp sugar
* ¼ tsp pepper
* ½ tsp sesame oil
* 1 tsp cornflour

Seasoning (B)

* ½ tsp pepper
* ½ tsp sugar
* ½ tsp salt
* 1 tsp chicken stock granules
* ¾ tbsp sesame oil

Ingredients (C)

* 1 egg, lightly beaten
* ½ tsp light soy sauce
* 1/8 tsp pepper

Thickening (combined)

* 2½ tbsp corn flour
* 2 tbsp water

Garnish

* Chopped spring onion and coriander leaves

Method

Season prawns, chicken, mushrooms & corn with seasoning (A).

Bring fresh chicken stock to a boil. Add seasoned prawns, chicken and

mushroom mixture and seasoning (B). Bring to a quick rolling boil.

Add bean curd and crab meat. Once the soup comes to a boil stir in

ingredients (C) and add thickening.

Splash in Shao Hsing wine, if using. Dish out the soup and add garnishing.