What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7400920 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Abalone Soup

Soups and Congees

Abalone Soup
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.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720