Crabmeat Soup with Sweetcorn


Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world. All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes. So here is the recipe:

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  • Crabmeat canned 75 grams
  • Sweet corn ( cream style) 250 grams
  • Chicken stock 4 cups
  • Salt to taste
  • Egg 1
  • Crushed black peppercorns to taste
  • Spring onion greens finely chopped for garnishing
  • Chilli vinegar
  • Green chillies 3-4
  • White vinegar 2 tablespoons


  1. To make chilli vinegar, finely chop green chillies and transfer into a bowl, add white vinegar and set aside for 20 minutes.
  2. Heat chicken stock in a non-stick wok, add cream style corn and mix well. Cook till it thickens. Remove scum from the mixture.
  3. Break egg, separate the white from the yolk and add to the wok and mix well. Add crab meat and mix well. Add crushed peppercorns and mix well.
  4. Transfer into a serving bowl, garnish with spring onion greens and serve piping hot with chilli vinegar.

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