Chicken and Scallop Consomme

Name: Chicken and Scallop Consomme
Cuisine: Vietnamese
Ingredients: 50 ml fish sauce; 65 ml Shaoxing rice wine; 1 teaspoon oyster sauce; 2 coriander roots, minced; ½ teaspoon freshly ground white peppercorns; 1 teaspoon minced ginger; 2 dried shiitake mushrooms; 4 green onions, cut into 1 cm lengths; 2 dried scallops, shredded; 1 free-range chicken breast, skin on; 2 cloves garlic, sliced; 2 teaspoons dried Chinese anchovies; 2 tablespoons finely chopped garlic chives; 2 fresh snow (white) fungus, torn into small petals; 2 litres White Chicken Stock; 1 punnet micro watercress, snipped; 16 won ton wrappers, cut into 8 cm rounds using a pastry cutter; egg white, for brushing; ½ teaspoon soy sauce; 2 pinches Sichuan Spice Salt; 8 scallops; 1 cloud-ear fungus, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Inspired by Vietnamese pho, this elegant consomme is a full-bodied broth made in the classic Chinese style where the stock is clarified through heat control and ginger (rather than using egg white), with the wonderful combination of poultry and seafood – a common feature in Asian cooking.

Ingredients

2 fresh snow (white) fungus, torn into small petals
2 tablespoons finely chopped garlic chives
1

Asia
China
Vietnam
Soup

Method

To make the consomme, put all the ingredients in a stock-pot and bring very slowly to a mere simmer. Do not boil or the broth will become cloudy. Cook gently for 20 minutes, then remove the chicken with a slotted spoon. When cool enough to handle, shred the meat while still warm. Discard the skin and set the meat aside.

Strain the broth through a muslin-lined sieve or a jelly bag to eli