Abalone, Chicken, Ham & Mushroom Soup

Name: Abalone, Chicken, Ham & Mushroom Soup
Cuisine: China
Ingredients: 12 snow peas (mangetout), trimmed and blanched; ¼ Chinese cabbage, shredded and blanched; 150 g (5½ oz) tinned bamboo shoots, rinsed and trimmed; freshly ground white pepper; 300 g (10½ oz) block fresh tofu, cut into bite-sized pieces; 2 teaspoons shaoxing; 1 teaspoon sea salt; 6 dried scallops, soaked in warm water for 30 minutes; 1.5 litres (52 fl oz/6 cups) fresh chicken stock; 3 dried shiitake mushrooms, soaked in warm water for 30 minutes, stalks removed, sliced; 80 g (2½ oz) prosciutto slices; 420 g (15 oz) tinned baby abalone, drained and halved; 600 g (1 lb 5 oz) chicken thigh fillets, chopped into bite-sized pieces, blanched

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

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.

Ingredients

420 g (15 oz) tinned baby abalone, drained and halved
600 g (1

Asia
China
Main course

Method

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 h