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Scallop Custard


Scallop Custard
6 large scallops, soaked and stripped thin
I small onion, peeled
1 small chicken, about a pound and a half, cut in quarters
1/2 small duck, cut in quarters
10 large Chinese black mushrooms, soaked in one cup warm water
1 pound peeled bamboo shoots, sliced
½ pound bean sprouts, tails removed
1 pig’s backbone, washed clean
2 Tablespoons Chinese rice wine
2 Tablespoons peeled sliced fresh ginger
1 scallion, knotted
2 Tablespoons Chinese rice wine
2 to 3 Tablespoons cornstarch
1 teaspoon ginger juice
½ teaspoon salt
3 eggs, beaten well
1. Soak scallops in a bowl in cold water, then drain them before adding two cups of cold water, the scallion, ginger, and the wine. Steam them for ninety minutes. Then remove the onion and ginger and discard, and pour the liquid into another pot. Tear the scallops apart into thin strips and put them in another pot with all the other ingredients.
2. In a large pot, add eight cups of water, the liquid from the other pot, the chicken and duck pieces, soaked mushrooms and the soaking water, pig bones, bean sprouts, bamboo shoots, wine, and boil for a few minutes, then skim anything on the surface, reduce the heat, and simmer for ninety minutes. Cool the meat, discard the bones, and tear the meat and the scallops into thin strips.
3. Strain the liquid through several layers of fine gauze, bring back to the boil, add the cornstarch, ginger juice, scallop, chicken and duck pieces, then the other ingredients except the eggs. Bring to a low boil and reduce the liquid to about one cup, then thicken with the cornstarch, add the eggs, and let set, then serve.

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