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Two-Way Scallops in Soup

Soups and Congees

Two-Way Scallops in Soup
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

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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