Choy Sum and Mushroom Soup with Egg White Scallops

Ingredients

Instructions

1. 1

   Rinse the dried scallops and bring the chicken stock to a boil in a pot. Add the dried scallops and ginger, and simmer for 8 minutes to infuse flavour.

2. 2

   While the broth simmers, gently pat the fresh scallops dry with paper towels. Season with salt and Shaoxing wine.

3. 3

   Strain the broth to remove the dried scallops and ginger. Return the strained broth to the pot and bring to a gentle simmer.

4. 4

   Add the sliced mushrooms to the simmering broth and cook for 3 minutes.

5. 5

   Add the choy sum to the broth and cook for 2 minutes until just tender.

6. 6

   In a small bowl, lightly beat the egg whites. Slowly drizzle the beaten egg whites into the simmering broth while stirring gently to create silky egg ribbons. Cook for 1 minute.

7. 7

   Season the broth with salt and sesame oil to taste. Add the fresh scallops and poach gently for 2-3 minutes until just cooked through (they should remain tender and slightly translucent in the centre).

8. 8

   Carefully divide the choy sum, mushrooms, and scallops among four serving bowls. Ladle the hot broth evenly into each bowl and serve immediately.