Recipe Ingredient
- 100g dried scallops
- 10 pieces black mushrooms, well soaked and with stalks removed
- 300g broccoli
- 10g dried black sea moss (fatt choy), soaked and washed well
- (A):
- 2 slices ginger
- 2 stalks spring onion (use only the white portion)
- 2 pieces of chicken fat
- Sauce ingredients:
- 1/2 tsp salt
- 1 tbsp Shao Hsing Hua Tiao wine
- 1/2 tsp sugar
- 1 tbsp sesame oil
- A dash of pepper
- Thickening:
- 1 tsp corn flour
- 2 tbsp water
Instructions
- Scald black sea moss (fatt choy) in boiling water. Add a few drops of oil. Strain off water and leave in a dish; pat dry with a kitchen towel.
- Season mushrooms with 1/2 tsp salt, 1/2 tspsoy sauce, 1 tsp oyster sauce, 1 tsp sugar and 1 tbsp sesame oil. Steam the mushrooms for 15-20 minutes.
- Wash the dried scallops. Arrange them in a bowl and add chicken stock to cover the scallops. Leave aside to soak for 30 minutes. Put scallops and stock in a deep saucepan, add enough water, ingredients (A) and black sea moss to stew for about 20 to 25 minutes. Pour out the stewing liquid and invert the bowl to remove the scallops and sea moss onto a serving plate. Arrange mushrooms and broccoli around.
- Bring the stewing stock to a boil. Add thickening then pour sauce over dish.
