Shanghai Sizzling Wor Bah

• 3½ cups Milk Stock
• 1-inch-thick slice ginger, peeled and lightly smashed
• ¼<

Place the stock, ginger, salt, and white pepper in a sand clay pot cover, and bring to a boil over medium heat. Add the chicken and scallion oil, stir to mix, and allow the soup to return to a boil. Lower the heat to simmer.

Heat the peanut oil as directed in How to Sizzle a Wor Bah. It will take 5 to 7 minutes.

While the oil is heating, raise the heat under the soup to m