I used some leftover crab to cook this soup.  Removing the crab meat is a challenge and It took me quite a while.  You may want to use ready frozen or canned crabmeat if you don’t want to go through the trouble.

Recipe - Crab Meat Soup

Yields:  5 - 6 servings

INGREDIENTS:

200g crab meat 

Chicken - 1 chicken breast with bone, 2 wings & 1 back part of chicken

4 – 5 dried black fungus (mok yee), soak in hot water for 1 hour, drained & julienne

8 – 10 dried shiitake mushroom, soak in hot water for 1 hour, drained & sliced thinly

5 dried scallops, washed

1300ml - 1500ml water

Seasoning:

1 tsp dark soy sauce

3 tbsp Shaoxing wine

1 tsp salt

½ tsp white pepper

1 tsp sesame oil

Thickening:

4 tbsp corn flour, dilute with 150 ml water

1 egg, whisked

Garnishing:

Spring onion, chopped 

Black vinegar (optional)

METHOD:

1. Blanch the chicken with boiling water.   In a medium size pot, add chicken, scallops and water. Bring to boil, then turn heat to very low and simmer for 1 ½ to 2 hours.  30 minutes after simmering the broth, take out the chicken breast.  Remove the breast meat only.  Return the bone to the broth and continue cooking.
2. Shred chicken breast meat with hand and keep aside.
3. Once the broth is ready, remove the chicken.  Add black fungus, mushroom and shredded chicken breast.  Turn to medium heat and let it boil for 2 to 3 minutes.  Then add in the crab meat and all seasoning ingredients.  Adjust the taste accordingly.
4. Slowly stir in the corn flour mixture.  Keep on stirring until it reaches the desired consistency. Lastly, pour in the whisked egg and stir slowly to create the strand. 
5. Turn off the heat and serve while still hot with spring onion and Chinese black vinegar.