Shark Fin Soup, without the Shark.

De Made With Lau · 45 min

Ingredientes

Preparación

1. Break the dried scallops into small pieces, then rinse them. Soak them in hot water in a microwave-safe bowl covered with a lid or plate, microwave for about 1 minute, then let them sit for at least 10 minutes until soft.
2. Partly freeze the chicken breast until firm but not solid, then cut into large pieces, then thin slices, then thin strips.
3. Trim excess fat from the chicken. Mix the salt, 1 tablespoon cornstarch, 2 tablespoons water and baking soda in the bowl first to dissolve lumps, then add the chicken and stir until well coated.
4. Drain the scallops, squeezing out excess water, and save the soaking liquid. Shred the scallops by mashing or pulling them apart.
5. Heat 1 teaspoon oil in the soup pot on medium. Stir-fry the shredded scallops for 40-50 seconds until fragrant, stirring constantly.
6. Add the reserved soaking liquid, 14 oz chicken broth and 8 cups boiling water. Cover and bring to a boil.
7. Mix 7 tablespoons cornstarch with 5 tablespoons water to make a slurry.
8. Once boiling, turn off the heat and let the soup stand covered for 5 minutes.
9. Reheat on high until boiling again. Lower the heat to the lowest setting or off, then slowly pour in the slurry while stirring constantly, adding only as much as you want for the thickness you like. Bring back to a boil on high to finish thickening.
10. Season with 1 tablespoon salt, 1 tablespoon fish sauce and 2.5 teaspoons dark soy sauce, adjusting colour with more dark soy sauce if wanted.
11. Add 1 teaspoon oil to the marinated chicken and mix. On medium-low, add the chicken slowly while stirring to separate the pieces.
12. Stir in 1 teaspoon sesame oil, 1 teaspoon sugar and 0.5 teaspoon white pepper.
13. Cook until the chicken turns pale and is cooked through, then taste, adjust seasoning and serve hot.

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