Abalone, Chicken, Ham & Mushroom Soup


Preparation info

  • Difficulty


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.


  • 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
  • 80 g ( oz) prosciutto slices
  • 3 dried shiitake mushrooms, soaked in warm water for 30 minutes, stalks removed, sliced
  • 6 dried scallops, soaked in warm water for 30 minutes
  • 1.5 litres (52 fl oz/6 cups) fresh chicken stock
  • 2 teaspoons shaoxing
  • 1 teaspoon sea salt
  • ¼ Chinese cabbage, shredded and blanched
  • 12 snow peas (mangetout), trimmed and blanched
  • 150 g ( oz) tinned bamboo shoots, rinsed and trimmed
  • 300 g (10½ oz) block fresh tofu, cut into bite-sized pieces
  • freshly ground white pepper


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.