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Ingredients
4 servings
5 cupschicken stock
¾ cupcrab meat
12 stalkscanned white asparagus
chopped to about 1/4 inch length
5eggs whites
about 1 egg white per 1 cup of broth, light whisked to break up the egg white
1 ½ Tbspchicken soup base
1 tspyellow rock sugar
1 tspcooking wine
1can of quail eggs
optional and even better if you have fresh
3 Tbsppotato starch
with tbsp of water to thicken soup, can substitute with tapioca or corn starch, potato starch holds consistency better after refrigeration, if you have leftovers
cilantro
green onion
chopped to garnish
black ground pepper
to garnish
Instructions
View on katiestestkitchen.com
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