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

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

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

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Chicken and scallop consommé with scallop won tons and garlic chives

Ingredients

Method

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