Julia Child’s Cantonese Creamed Corn Soup

Instructions

1. Gather the ingredients. Mix the cornstarch with water, stir well, and reserve.
2. Mix the cornstarch with water, stir well, and reserve. Add in the salt, white pepper, sugar, rice wine or sherry, and crabmeat. Cook for about 2 minutes to bring the mixture back to a boil again.
3. Give the cornstarch and water mixture a quick stir and then pour into the boiling soup, stirring to thicken. When the soup has thickened, after about 5 minutes, remove the saucepan from the heat.
4. Pour the egg whites into the soup in a steady stream and quickly stir in a clockwise direction until the egg whites form thin shreds.Taste for seasoning, adding more salt or white pepper if needed. Add the sesame oil and the green onions for garnish, if using.