Recipe - Crabmeat with Corn & Asparagus Soup

Ingredients:
1. Chicken Bone
2. Chicken Fillet -- shred thinly
3. Canned Cream Corn - 1 can
4. Canned Fresh Kernel Corn - 1/2 to 1 can
5. Shredded Crab meat
6. 2 tsp corn flour mixed with 3 tbsp cold water
7. 1-2 eggs, stir

Method:
1. Boil around 4 bowl of waters or 800 - 1000ml of water. When boiling, place the chicken bone in it.

2. Remove the chicken stock residue. You can remove the chicken bone from the pot.

3. Place all the ingredients in the boiling chicken stock, except the corn starch and eggs.
4. Slowly pour the corn starch & stir. Then slowly pour the eggs & stir to disolve.

5. Enjoy it while hot with 1/2 tsp of chinese black vinegar & some pepper. If you like Chinese Parsley, add a little bit on top.