These soups are called double-boiled even though they’re steamed. My father used to make versions of this when I was younger — he loved tinned abalone and I must say that I love it too. Make sure that, if you’re using tinned bamboo shoots to add some texture, you rinse them very well.
Put the scallops in a bamboo steamer over a pot or a wok of boiling water, cover with the lid and steam for 10 minutes. While still warm, shred the scallops into strands with your fingers.
Put the stock, shaoxing and sea salt in a pot and bring to the boil. Put the abalone, chicken, prosciutto, shiitakes, scallops, cabbage, snow peas, bamboo shoots and tofu in a large heatproof bowl and pour the stock over the top. Cover the bowl with a sheet of baking paper and a tight-fitting lid or several layers of foil tied in place with string. Put the bowl in a large bamboo steamer over a pot or a wok of boiling water, cover with the lid and steam gently for 40 minutes.
Remove the bowl from the steamer, uncover and sprinkle with white pepper to serve.
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