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Corn soup I - INGREDIENTS (2 large bowls) - 300g chicken head and feet (or pork bones) - 50g + 100g cornstarch - Ground pepper - 150g crab meat - 2 eggs - Corn kernels from a can or 2 fresh corn cobs - Coriander leaves - MSG (optional) - Salt, fish sauce II - PROCEDURE 1. Preparation: Clean the chicken head and feet. Shred the crab meat. Mix the cornstarch with a little water. Beat the eggs in a bowl until well mixed. Pick and clean the coriander leaves. 2. Cooking: Put the cleaned chicken head and feet into a pot with 3 liters of water. Bring to a boil, reduce heat, skim off any impurities, and simmer until the broth is flavorful. Cook until there is about 1.5 liters of broth left, then strain it through a sieve. Season with salt and fish sauce to taste. While cooking the broth, you can also cook the fresh corn kernels until tender, remove them from the cob, and set aside. Bring the broth back to a boil, add in the corn kernels, crab meat, and gradually stir in the cornstarch mixture. Wait for the broth to boil again, then slowly pour in the beaten eggs (pour through a sieve for thread-like texture). Adjust seasoning if needed. Serve hot.