Summer Seafood Chowder
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Summer Seafood Chowder
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| Servings |
| 6Servings |
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Ingredients
- 1/4lb firm white fish filletscut into ½-inch squares
- 1/4lb medium raw shrimpshelled, deveined and diced
- 1/4lb sea scallopsdiced
- 6cups chicken stock
- 2cups pureed winter melon
- 2tsp shredded ginger
- 1 green onionshredded
- 4 dried black mushroomssoaked to soften, dice caps
- 1/3cup sliced bamboo shoots
- 1/4cup frozen peasthawed
- 1/4cup Shao Hsing wine
- 1/4tsp ground white pepper
- 1/4cup cornstarch dissolved in ½water
- 2 egg whiteslightly beaten
Marinade
- 1 egg white
- 1tbsp rice wine or dry sherry
- 1tbsp cornstarch
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