| Servings |
Servings
|
Ingredients
- 1/4 lb firm white fish fillets cut into ½-inch squares
- 1/4 lb medium raw shrimp shelled, deveined and diced
- 1/4 lb sea scallops diced
- 6 cups chicken stock
- 2 cups pureed winter melon
- 2 tsp shredded ginger
- 1 green onion shredded
- 4 dried black mushrooms soaked to soften, dice caps
- 1/3 cup sliced bamboo shoots
- 1/4 cup frozen peas thawed
- 1/4 cup Shao Hsing wine
- 1/4 tsp ground white pepper
- 1/4 cup cornstarch dissolved in ½water
- 2 egg whites lightly beaten
Marinade
- 1 egg white
- 1 tbsp rice wine or dry sherry
- 1 tbsp cornstarch
Ingredients
Marinade
|
|
Instructions
- Combine marinade ingredients in a bowl. Add fish, shrimp and scallops; stir to coat. Let stand 10 minutes.
- Bring stock and winter melon to a boil in a pot; reduce heat to simmer.
- Stir in seafood; cook 2 minutes. Add ginger, green onion, mushrooms, bamboo shoots, peas, wine and white pepper; cook 1 minute. Add cornstarch solution; cook, stirring, until soup boils and thickens. Turn off heat. Add egg whites, stirring until they form threads. Serve in individual soup bowls.
Recipe Notes
© Yan Can Cook, Inc. 2023
Share this Recipe
Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.