Vietnamese Crab and Corn Porridge Recipe

ingredients

2 1/2 cups basic chicken stock
OR
1 can condensed cream of chicken soup, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 soup cans water
1 can (11 ounce size) corn kernels
1 can (11 ounce size) creamed corn
1 can (11 ounce size) crab meat, drained
1 egg
2 green onions, cut into thin rings

directions

Bring the stock to just below boiling point. Roughly chop the corn kernels or leave whole. Add the corn kernels and the creamed corn to the stock. Add the crab meat and stir thoroughly.

Beat the egg quickly and, holding a fork over the broth, pour the beaten egg along the back of the fork head, moving the fork in a circular motion at the same time.

Remove from heat and cover. Allow to set for about 40 seconds. Sprinkle with the green onions, stir once and serve hot.

nutrition data

Nutritional data has not been calculated yet.