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Scallops, Mushrooms, and Water Chestnuts

Fish and Seafood

Scallops, Mushrooms, and Water Chestnuts
1/2 pound sea scallops
10 Chinese black mushrooms, all soaked in two cups boiling water for half an hour, reserve their water
10 water chestnuts
5 slices fresh ginger, peeled
1 egg
1 Tablespoon Chinese rice wine
1/2 teaspoon salt
1 scallion, angle sliced
1. Using half the scallops, mushrooms, water chestnuts, and ginger, grind them in a food processor; mince the other half.
2. Mix the ground half with the egg, rice wine, and salt and make one-inch balls. Make the other half also into one-inch balls. Simmer them all in a pot in two cups of water, for ten minutes.
3. Add the mushroom water, rice wine, and the salt and simmer another five minutes, then add the scallions and bring this to the boil, then serve it in individual soup bowls.

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