Pairs well with Dried Scallop and Chicken Soup
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Dried Scallop and Chicken Soup
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A tastier and ethical alternative to the traditional shark fin soup, featuring umami-rich dried scallops and tender chicken strips.
01:00:00 total
Serves 6
medium
Soup
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Ingredients
- dried scallops - watch the video to see (rehydrated and shredded, reserve soaking water)
- chicken strips - watch the video to see (marinated)
- salt - watch the video to see (for marinating chicken)
- cornstarch - watch the video to see (for marinating chicken and making slurry)
- water - watch the video to see (for marinating chicken and making slurry)
- baking soda - watch the video to see (for marinating chicken)
- oil - watch the video to see (for stir-frying scallops and marinating chicken)
- scallop soaking liquid - watch the video to see
- chicken broth - watch the video to see
- boiling water - watch the video to see
- fish sauce - watch the video to see
- dark soy sauce - watch the video to see
- sesame oil - watch the video to see
- sugar - watch the video to see
- white pepper - watch the video to see
Instructions
- Prepare Dried Scallops: Rehydrate and shred the dried scallops. Save the soaking water for later use.
- Marinate Chicken: Marinate chicken strips with salt, cornstarch, water, and baking soda.
- Stir Fry Scallops: Add oil to a heated pot and lightly stir fry the dried scallops.
- Add Liquids: Pour in the reserved scallop soaking liquid, chicken broth, and boiling water.
- Prepare Cornstarch Slurry: Mix cornstarch with water to make a slurry.
- Thicken Soup: Bring the soup to a boil, turn off the heat, and thicken it with the cornstarch slurry. Once thickened, bring it back to a boil.
- Season Soup: Season the soup with salt, fish sauce, and dark soy sauce.
- Add Chicken: Mix the marinated chicken with added oil before transferring it to the soup.
- Final Seasoning: Finish the soup with sesame oil, sugar, and white pepper.
