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Lobster and Corn Soup

Soups and Congees

Lobster and Corn Soup
4 large slices fresh ginger, peeled
3 Tablespoons vegetable oil
1/2 cup canned corn kernels
1 lobster tail or four claws cut into small pieces
1 teaspoon Chinese rice wine
1 egg white
1 Tablespoon cornstarch
1 scallion, green part only, minced
1. Boil ginger in two tablespoons water for one minute, then add the lobster pieces, stir for one minute, then remove them and set aside.
2. Add corn, salt, sherry, and the egg white mixed with the cornstarch and stir until it thickens. Then return the lobster meat to the pan, add four cups boiling water, then serve.

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