Chinese cuisine is always a welcome change of venue, both for the cook, and the diner.

Generally, it is easy to prepare, and you should obtain a palate-pleasing result.

This first recipe is for a crab and corn soup, however, you can substitute chicken for the crab. Just increase the cooking time until the chicken is cooked through.

• 4 cups of chicken or fish stock
• 12 ounces creamed corn
• 4 ounces crab meat
• salt and pepper
• 1 teaspoon soy sauce
• 2 tablespoons corn starch
• 3 tablespoons water or stock
• 2 egg whites, whisked
• 4 green onions, sliced for garnish

Bring the 4 cups of stock to a boil in a large pan. Add the corn, crabmeat, seasonings and soy sauce. Simmer for 5 minutes, then mix the corn starch with the 3 tablespoons of cool water or stock until it has no lumps. Add this mixture slowly to the soup, stirring constantly to avoid lumping. Increase the heat on the soup until the soup slightly thickens. Adjust the seasonings with salt and pepper. Whisk the egg whites in a separate bowl until soft peaks form. Stir the egg whites into the soup just before serving and garnish with the sliced green onions.

Here is a very decorative soup that you will want to use for guests or on an occasion where you want to impress the family. Don't worry though, it will only take you about 30 minutes to put it together.

Bamboo Shoot Soup
(serves 4)

• 3 ounces bamboo shoots, cut into thin matchsticks
• 4 dried Chinese black mushrooms, soaked for 15 minutes in warm water
• 3 3/4 cups chicken stock
• 1 tablespoon wine vinegar
• 2 tablespoons light soy sauce
• salt and pepper
• 1/2 teaspoon corn starch
• water or stock
• 1 egg
• sliced chives

Blanch the bamboo shoots in boiling salted water for 3 minutes. Rinse and then set aside to drain. After the mushrooms have been soaked, cook them in boiling salted water for 10 minutes, rinse them and set aside to drain.

Bring the chicken stock to a boil and add the bamboo shoots, wine vinegar, soy sauce and a sprinkle of salt and pepper. Cut the mushrooms into bite-sized pieces and then add them to the soup. Cook for 10 minutes. While the soup is cooking, add the cornstarch to a few teaspoons of cool water or stock, mixing until it is smooth and free of lumps. Mix this into the soup a little at a time, stirring constantly, and then bring the soup back to a slow boil. Reduce the heat to a simmer.

Beat the egg in a bowl thoroughly and then, using a strainer, hold the strainer over the soup and add the egg to it. Shake the strainer over top of the soup to allow the egg to drain into the soup. Don't allow

the egg to hit the same spot in the soup move it back and forth to get the strings, or ribbons, of egg to form. Adjust the seasonings, and then add the chives to the soup. Serve hot.

As always, enjoy!