Chicken and scallop consommé with scallop won tons and garlic chives

Name: Chicken and scallop consommé with scallop won tons and garlic chives
Cuisine: Chinese
Ingredients: 12 scallops; 2 pinches Chinese Spice Salt; 24 won ton wrappers; 50 g fresh black wood fungus, shredded; 1 egg white; 4 green onions, cut into 1 cm lengths; ½ teaspoon freshly cracked white peppercorns; 65 ml Chinese Shaoxing rice wine; 2 dried Chinese black mushrooms; 2 coriander roots, minced; 50 ml fish sauce; ½ teaspoon soy sauce; 1 teaspoon oyster sauce; 2 free-range, corn-fed chicken legs and thighs (on the bone); 2 free-range, corn-fed chicken legs and thighs (on the bone); 2 litres White Chicken Stock; 2 free-range, corn-fed chicken legs and thighs (on the bone); 2 cloves garlic, sliced; 1 teaspoon minced ginger; 2 dried scallops, shredded; 2 teaspoons dried Chinese anchovies; 3 fresh black wood fungus, shredded; ¼ cup finely chopped garlic chives

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

This clear but intense soup is one of our favourites at Paramount. It employs the best Chinese cooking techniques and flavours, with our own twist, of course. A perfect combination of flavour and textural elements.

Ingredients

3 fresh black wood fungus, shredded
¼ cup finely chopped garlic chives

Australian
Asia
Oceania
China
Australia
Soup
Summer

Method

To make the consommé, put all ingredients into a stockpot and bring very slowly to a simmer. Do not boil or consommé will become cloudy. Cook gently for 1 hour, then remove chicken with a slotted spoon. With such gentle cooking, the meat should be very relaxed and tender, but not falling off the bone. Allow to cool enough to handle, then shred meat while still warm. Disc