1 cup water
1 medium onion, chopped
1 inch fresh ginger root, peeled and halved lengthways
1 ¼ cups chicken stock
1 lb crabmeat with the shell and cartilage removed
1 tsp salt
3 tbsp rice wine
1/2 tbsp chicken stock cube, crumbled
1 ½ tbsp cornstarch
2 tsp vegetable fat, cut into small cubes
Pour the water into a saucepan and set over moderate heat.
Add the onion and ginger and boil until the liquid has been reduced by half.
Add the stock, crabmeat, salt and wine or sherry. Reduce the heat to moderately low and slowly bring to the boil, skimming off any scum which rises to the surface.
Blend the stock cube and cornstarch with the milk until smooth and pour into the soup, stirring constantly until the soup has thickened and is smooth.
Cook for 2 minutes, stirring constantly, or until the soup is hot but not boiling. Sprinkle over the vegetable fat.
Serve at once.