Scallops And Chinese Radish Balls
|Dried scallops||1 1⁄2 Ounce|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Chinese radish||2 Pound (About 2 Pieces)|
|Chinese rice wine||1 Tablespoon|
|Tapioca starch||1 Tablespoon, dissolved|
|Peanut oil/Vegetable oil||2 Tablespoon|
Soak the dried scallops in 1/2 cup boiling hot chicken broth for about 1/2 hour.
Steam with broth for about 1/2 hour.
When cool, shred the scallops with fingers.
Save the stock for later use.
Use a melon ball scoop to cut the radish into 30 small balls.
Boil the radish balls in water for about 10 minutes; drain and soak in cold water.
Heat 2 Tbs oil in wok; stir fry the ginger slice and radish balls for a few seconds.
Add rice wine, salt, shredded scallops with stock, and 1 cup chicken broth.
Cook over low heat for 1 minute.
Thicken with tapioca starch mixture.