Braised Scallop & Chicken
400g chicken drumsticks, chopped
7-8 dried scallops
250g radish, cubed
1 tbsp shredded ginger
4 tbsp oil
2 ½ cups fresh chicken stock
1-1 ½ tsp salt or to taste
1/2 tsp sugar
1/2 tsp pepper
1 tsp Shao Hsing Hua Tiau wine
1 tbsp corn flour mixed with 1 – 2 tbsp water
Some chopped spring onion
Soak scallops in 120ml hot boiling water or soup stock. Leave aside for 2-3 hours. Steam the scallops in the soup stock for 25-30 minutes. When soft, remove scallops and shred. Save the stock.
Boil the radish in a pot of water for 10-15 minutes. Remove and soak in water.
Heat oil in a wok and fry ginger and scallops. Stir-fry for 20-30 seconds. Add in chicken, radish, scallop stock and seasoning. Cook for 1-2 minutes.
Pour in fresh chicken stock and bring to a boil. Reduce the heat and simmer for 30 minutes until chicken is tender. Add thickening.
Dish out and serve with garnishing.