During the Lunar New Year, Steamboat aka Hotpot ( 火锅 ) is extremely popular in Singapore. You will find almost every Chinese household here holding a Steamboat session at least once during the 15 days. Flower Crab ( 花蟹 ) and Cabbage ( 白菜 ) are two well-liked ingredients added to the Steamboat because they deliver sweetness to the soup.
Apart from Steamboat, I enjoy making Flower Crab Soup occasionally too, adding different ingredients depending on what’s available that day. I would usually make Chicken Stock from scratch for my soup base, but I bought the #Swanson Clear Chicken Broth instead this time due to time constraint.
I saw a lot of restaurant chefs on TV programmes promoting the Swanson chicken broth these days, and I was surprised that restaurants are using these ready-made stock so I decided to try. Taste is not too bad, but you will need to add water and less or no salt since it is already seasoned. Have you tried any ready-made chicken broth?
I also got myself a really nice crab that day with lots of roe, and coupled with the Napa Cabbage aka Tientsin / Tian Jin Cabbage ( 天津白菜 ), my family had a piping hot Fragrant Claypot Flower Crab Cabbage Soup ( 浓香砂煲花蟹汤 ) for dinner! Do you like my Hello Kitty Soup Bowls? They come in a set, and it was a birthday gift from my son couple of years back.
1 Flower Crab
4 Straw Mushrooms
100g Napa Cabbage
1 tsp Goji / Wolfberries
300ml Swanson Clear Chicken Broth
2 tbsp Emborg Cooking Cream
1 tsp Minced Ginger
2 tsp Chinese Cooking Wine / Shaoxing Hua Diao Wine ( 紹興花雕酒 )
Dash of pepper
Check out another version of Tasty Flower Crab Soup with Enoki Mushrooms ( 美味花蟹汤 )!