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Steamed Chicken Soup with Dried Abalone & Scallops

Thursday, 22 May 2008

Jeff doesn't like to drink clear soup cause he thinks it's watery and is normally quite bland. But I love to drink soup. To suit both of our tastes, I made this. It's like concentrated soup. It's tasty enough without adding any other seasonings.


  • 2 chicken legs
  • 6 chinese mushrooms - whole
  • 2 dried abalone slices
  • 4 huge dried scallops
  • 1 handful gei-chi (枸杞, Chinese wolfberries)
  • 1 tbs shaoxing wine


  • Wash thoroughly the abalone slices, scallops and mushrooms then soak in cold water (enough to cover everything) for at least 2 hours or until mushrooms are soft. I normally leave to soak overnight.
  • Blanch chicken and wash with cold water.
  • In a steaming bowl, line in abalone slices. Then put in chicken, and place mushrooms, scallops and gei-chi on top of chicken.
  • Pour in the water that was used to soak the abalone slices and scallops.
  • Cover soup bowl with aluminum foil/ lid. Steam on medium to low heat for 2 hours.
  • Remove from heat.
  • Drizzle shaoxing wine and serve.


  • It's on the salty side, add more water if you want it less salty.
  • The abalone slices tends to get a bit chewy and would not soften if you cook them on high heat, so do not steam on high heat.

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