- 1 ounce [28 g] dried mushrooms
- Boiling water
- 6 ounces [170 g] fresh or thawed crabmeat
- 4 ounces [113 g] fresh or thawed frozen scallops
- 1/2 cup [125 mL] drained whole or sliced bamboo shoots [1/2 of 8-ounce / 227-mL can]
- 8 green onions
- 1 teaspoon [5 mL] vegetable oil
- 1 egg, slightly beaten
- 6 cups [1.5 L] chicken broth
- 1/2 teaspoon [2.5 mL] pared grated fresh ginger root
- Pepper [optional]
- 3 tablespoons [45 mL] cornstarch
- 6 tablespoons [90 mL] water
- 1 1/2 tablespoons [22.5 mL] dry Sherry
- 4 teaspoons [20 mL] soy sauce
- 2 egg whites
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- Transfer mushrooms into a bowl; cover with boiling water.
- Let stand for 30 minutes, then drain.
- Remove and discard stems; cut caps into thin slices.
- Flake crabmeat.
- Rinse scallops under cold running water; drain then slice scallops into thin slices.
- Cut bamboo shoots into thin strips.
- Chop green onions.
- Heat oil into small omelet or pancake pan.
- Add beaten egg and tilt pan so egg completely covers the bottom.
- Cook over medium-high heat until egg is set.
- Loosen edges and turn egg over to cook the other side.
- Remove from pan, roll up then cut egg into fine strips.
- Pour chicken broth into a 12-cup [3-L] casserole.
- Bring to a boil over high heat.
- Stir in mushroom slices, crabmeat flakes, scallop slices, bamboo shoot strips, chopped green onions, fine egg strips, grated ginger root and, if desired, a little pepper.
- Return soup to boil.
- Combine cornstarch, 4 tablespoons [60 mL] of the water, dry Sherry and soy sauce; stir into soup mixture.
- Return soup to boil.
- Beat together egg whites and remaining 2 tablespoons [30 mL] water.
- Slowly drizzle egg whites into soup, stirring vigourously.
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