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Soups and Congees
1/2 pound can of abalone
2 teaspoons cornstarch
2 Teaspoons thin soy sauce
2 teaspoons Chinese rice wine
1 ten-ounce cans condensed chicken broth
1 small cucumber, peeled and sliced thin
salt and ground white pepper, to taste
1 scallion, angle slices in thin slivers
1. Cut the abalone into very thin strips, mix with the cornstarch, soy sauce, and the rice wine.
2. In a three or four quart pot, bring this mixture to the boil with two cans of cold water, the cucumber, salt and pepper, and the scallion slivers. Reduce the heat and simmer for two minutes, then serve.