Vietnamese Crab and Corn Porridge (Chao Bap Voi Thit Cua)

2-1/2 cups basic chicken stock or 1 can condensed cream of chicken soup
1 (11 oz) can corn kernels
1 (11 oz.) can creamed corn
1 (11 oz.) can crab meat, drained
1 egg
2 green onions, cut into thin rings

If using condensed soup, add 2 cans of water and milk, mixed. Bring the
stock or soup to just below boiling point. Roughly chop the corn kernels
or leave whole. Add the corn kernels and the creamed corn to the stock.
Add the crab meat and stir thoroughly. Beat the egg quickly and, holding
a fork over the broth, pour the beaten egg along the back of the fork
head, moving the fork in a circular motion at the same time. Remove from
heat and cover. Allow to set for about 40 seconds. Sprinkle with the
green onions, stir once and serve hot.

recipe from: "Vietnamese Cooking" by Paulette Do Van

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