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Sweetcorn and Crabmeat Soup

By Kylie Kwong, Sky Taste
Serves 4

4 cobs of sweet corn
2 tbsp peanut oil
1/2 cup finely diced white onion
2 tbsp ginger julienne
1 garlic clove, finely diced
1 tsp sea salt
1/2 cup shao hsing wine
1 3/4 litres Chinese chicken stock (see below)
200g fresh crabmeat
1 1/2 tsp light soy sauce
2 eggs, lightly beaten
1 tbsp finely sliced green shallots
Small pinch ground white pepper

1. Remove kernels from corn cobs by running a sharp knife down the sides of each cob – you should have about 3 cups of corn kernels.

2. Heat oil in a heavy-based pot and sauté onions, ginger, garlic and salt for 5 minutes.

3. Add wine and simmer until it has reduced by half. Stir in corn and stock, bring to the boil and simmer gently for 30 minutes. During the cooking time you may need to skim the soup occasionally to remove any impurities.

4. Stir through crabmeat and soy sauce, then lower heat and slowly pour the beaten eggs into the soup in a thin stream, stirring constantly with a fork. Remove soup from the heat as soon as you see the eggs forming fine 'ribbons'.

5. Serve the soup in bowls, garnished with shallots and pepper.

For the light Chinese chicken stock (makes about 14 cups):
2kg (4 lb) free-range chicken carcasses, wings and bones
6 litres (6 quarts) cold water
16 spring onions (scallions), trimmed and cut in half crossways
1 large red onion, roughly chopped
10 slices ginger
10 garlic cloves, crushed

1. Place chicken pieces in a large stockpot with remaining ingredients and bring to the boil. Reduce heat to a gentle simmer, skimming the surface with a ladle to remove any impurities.

2. Turn down heat until surface of the stock is barely moving and cook for 2 hours, skimming as required.

3. Remove stock from stove and discard chicken carcass, wings and bones. Strain stock through muslin (or a clean Chux or J-Cloth) and store, covered, in the refrigerator for up to 3 days or in the freezer for 2–3 months.