Saturday, December 13, 2008

Kids recipe - Episode 4 - Chinese Corn and Crab Soup


Ingredients:

3 cans (14 1/2 ounces each) low-sodium chicken broth 2 cans (14 3/4 ounces each) no-salt-added,

cream-style corn1 can (6 ounces)

crabmeat1 teaspoon

grated ginger root or 1/2 teaspoon powdered ginger

1/8 teaspoon white pepper

4 large egg whites, lightly beaten

1/3 cup finely-chopped green onions



Preparation:

Put the chicken broth, corn, crabmeat, ginger, and pepper in a large saucepan and bring to a gentle boil. Fold in the egg whites, and remove from the heat. Continue to stir gently until the egg white sets. Garnish with the green onions









Nutriton fact:

Crab meat is very healthy, good protein, low fat, very tasty. Also rich in Omega-3 fatty acids

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