Chinese New Year Dish: Scallop & Wong Ngah Pak In Superior Stock 干贝上汤奶白
Recipe source : Y3K Magazine Issue No. 40, 1/2 - 2008
This beautiful serving of dried scallops and Chinese cabbage is super delicious! It is very light and refreshing. You just need dried scallops, Chinese cabbage and broccoli.
The scallop sauce tasted great with just the right consistency to coat the steamed vegetables and the shredded scallops.
The whole combination was absolutely superb!
Gong Xi Fa Cai !
80g broccoli, cut into florets
5 leaves of Chinese cabbage or wong ngah pak in Cantonese
30g dried scallops, soaked until soft and shred them
300ml superior chicken stock
1/2 tbsp Chinese wine
1/2 tbsp abalone sauce
1/2 tbsp oyster sauce
1/2 tsp salt
1 tsp sugar
dash of dark soya sauce
2 tbsp tapioca flour
2 tbsp water
Mix well to dissolve the tapioca flour
1. Bring half a pot of water to the boil. Add in some salt and oil. Scald broccoli and Chinese cabbage.
2.. Arrange broccoli in the centre of a plate. Roll up the leaves of the Chinese cabbage and arrange them around the broccoli.
3. Steam the platter of vegetables for 10 minutes. Remove and set aside.
4. Heat up stock. Add in dried scallops and seasoning. Thicken with the tapioca solution.
5. Pour this scallop sauce over the plate of vegetables.
Arrange the vegetables and scallop shreds before spooning the sauce over
I am linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015
Hosted by Miss B of Everybody Eats Well In Flanders
and co-hosted by Charmaine of Mimi Bakery House
Please mention Cook and Celebrate: CNY 2015 in your post and link back to us, Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids. - See more at: http://www.bakeforhappykids.com/#sthash.GPYJr7yj.dpufI am also linking this post to Cook and Celebrate CNY : 2015
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Diana of Domestic Goddess Wannabe