8dried (not fresh) scallops*
4large fresh (not dried) sea cucumbers* (Also known as beche-de-mer and trepang. Do not let sea cucumbers come into contact with oil.)
1/2 C Shaohsing or other Oriental rice wine*
3 C rich chicken soup stock
(Cook in 3 C soup stock to make seasoned broth; remove scallion and ginger from cooked broth.)
1 scallion
2 large slices peeled ginger root*
1 t salt
1 t sugar
1/2 t ground white pepper
2 t cornstarch dissolved in 3 T water
a few drops sesame oil*
*Available in Oriental groceries.
1. Wash the dried scallops and soak in the Shaohsing or other rice wine along with 1 cup of the chicken stock for 2 hours. Steam the scallops along with liquid for 20 minutes. Cool after steaming, remove the scallops from the liquid, tear scallops into small pieces, and place in the remaining 2 cups of chicken stock.
2. Scrape out the internal organs from the sea cucumbers while washing very carefully and thoroughly inside and out. Cut into approx. 11/2" sections, place in the prepared scallion-ginger broth, and cook for 30 minutes. (Watch that the sea cucumber does not boil dry; add extra water if necessary.) Remove sea cucumber from broth.
3. Place the scallops with the chicken stock and the cooked sea cucumber in a saucepan. Add the salt, sugar and white pepper, and cook for 20 minutes. Stir in the cornstarch-water mixture and cook another minute or two to thicken. Remove from heat, transfer to a serving dish, and sprinkle a few drops of sesame oil over the top. Serve with rice.
(adapted and translated by Karen Chung)
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