Vietnamese Crab and Asparagus Soup Recipe (Sup Mang Cua)
Healthy, elegant dish to serve on special occasions
Ingredients
- 1 can Chicken & Sea Premium Real Crab meat
- 1 can white asparagus
- 1 can baby corn
- 1 lbs chicken bone
- 6 pc chicken drum sticks
- 1 medium jicama peeled
- 1 tbsp rock sugar
- 1 tbsp chicken seasoning
- 1 tsp sea salt
- 1 1/2 tbsp sesame oil
- 2 dozen quail eggs cooked and peeled
- 3 egg yolks beaten
- 3 egg whites
- 1/2 cup tapiocal starch
- 1 can corn
- 1/2 cup water
- 1/2 bun cilantro cleaned and chopped
Instructions
- Rinse chicken bone and drum sticks under running water.
- In the medium pot, add 2 liters of water or enough to cover all the bone and drum sticks. Cut jicama into 4 pcs and add to the pot. Bring to boil, occasionally remove the bubbles. Reduce the heat and let it simmer.
- After 20 minutes, remove chicken drum sticks on the plate to let it cool. Shred the meat and put the bones back to the pot and continue to shimmer the broth.
- In the meantime, drain the liquid from corn, crab meat, and asparagus. Set aside.
- Remove all the bones off the pot. In another pot, use a drainer and transfer the soup broth over. Turn the heat on to medium, add in rock sugar, salt, chicken seasoning.
- Continue to add on chicken, quail eggs, crab meat, corn, and asparagus. Stir it gently.
- Then add in slowly mixture of tapioca starch. Stir it gently in the clockwise.
- Next, slowly stir in beaten egg white and egg yolk.
- Season the last step with sesame oil. Taste and adjust.
- Garnish with cilantro and black pepper (chilli oils if preferred)
Notes
To save time, you can prepare the broth a day ahead.