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Two-Way Scallops in SoupSoups and Congees
| Two-Way Scallops in Soup |
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Ingredients:
1 dry scallop, soaked for one hour until soft, then
shredded
8 cups chicken broth
2 fresh sea scallops, slivered, then blanched for one
minute
5 Chinese black mushrooms, soaked for an hour stems
removed and discarded, the caps slivered
2 Tablespoons slivered smoked ham
2 Tablespoons canned drained bamboo shoots shredded
1 Tablespoon dark soy sauce
½ teaspoon salt
2 egg yolks
2 teaspoons cornstarch mixed with 1 Tablespoon cold
water
Preparation:
1. Simmer shredded dry scallop pieces in the chicken
broth for half an hour.
2. Add fresh sea scallop pieces, the mushroom slivers,
ham, bamboo shoots, soy sauce, and salt and simmer
another five minutes, then add the cornstarch mixture
mixed with the egg yolks, stir, and serve.
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