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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
½ cup canned or fresh corn kernels, if fresh, boil them for two minutes
1 lobster tail or 4 claws, cut into small pieces
1 teaspoon Chinese rice wine
1 egg white
1 Tablespoon cornstarch
1 scallion, green part, minced
1. Boil ginger in two tablespoons water for one minute, then add lobster pieces and stir for one minute, and then remove them and set them aside.
2. Add corn, salt, sherry, and the egg white mixed with the cornstarch, and stir until it thickens, then return the lobster to the pot and add four cups of boiling water, stir, and serve.

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