Fishmaw Crabmeat Broth by Michelle Heng

Adapted recipe from Simply Her magazine, Jan 2015 edition

1l water
120g crabmeat
60g fishmaw (softened in hot water, rinsed and cut into small pieces)
2 tbsp oyster sauce
2 tbsp shaoxing wine
1 tbsp soy sauce
1 tsp salt
2 eggs (beaten)
Cornflour slurry

1. Bring the water to a boil then add fishmaw, oyster sauce, soy sauce, salt and shaoxing wine. Cook for 15 mins.
2. Add crabmeat and cook for another 5 mins before stirring in the egg.
3. Thicken the broth with the cornflour slurry to your desired consistency.
4. Serve hot with a drizzle of vinegar.
5. Bon appetit!

1. The recipe in the magazine used the rice cooker to cook this broth (but time used was a tad too short), same steps just different cooking method.
2. Can add shredded chicken meat into the broth too.