Chinese Corn Soup - cooking recipe

Ingredients

3 1/4 kg corn kernels
292 1/2 g corn oil
1 1/3 kg minced chicken
97 1/2 g ginger, finely chopped
65 g garlic, chopped
2/3 kg onion, finely chopped
487 1/2 g leeks, minced
97 1/2 g soya sauce
1/3 g white pepper
1 1/8 kg egg whites
325 g cornflour

Preparation

Wash and sanitize all equipments before use.
Place corn kernels in food processor and make a coarse puree; set aside.
Heat the oil in a medium-sized soup pot.
Add the ginger and shallots or green onions, lightly saute until aromatic.
Add minced chicken; increase heat to high.
Add the corn; stir for 30 seconds.
Add the chicken stock, soy sauce and pepper.
Stir until the soup reaches a boil, then add the crab and sesame oil.
Reduce heat to medium-high. Pour the cornstarch mixture into the soup, stirring until the soup thickens, about 15 seconds.
Turn off the heat.
Lightly beat the egg whites with the salt until almost frothy.
Pour the egg whites into the soup in a slow, steady stream and in a circular motion.
Gently stir, allowing the lacy ribbons to surface.
Remove from fire and transfer into a suitable covered container.