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1 ½ tbsp cornstarch

1 lb crabmeat with the shell and cartilage removed

1 medium onion, chopped

1/2 tbsp chicken stock cube, crumbled

1 cup water

1 ¼ cups chicken stock

2 tsp vegetable fat, cut into small cubes

1 tsp salt

3 tbsp rice wine

1 inch fresh ginger root, peeled and halved lengthways

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