K Z3 i% P7 _) [tvb now,tvbnow,bttvbIngredients: k5 a; N9 A" utvb now,tvbnow,bttvbBamboo Fungus 100gm 9 a# N% j0 o2 n8 Z1 r3 m. l公仔箱論壇Thick Asparagus 100gm+ j# G H1 T" H
Scallop 100gm) Y3 O) e* v0 V6 a
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Chicken Powder to taste公仔箱論壇! W: [9 r" X" J* {
Water 200ml公仔箱論壇8 x: q& L1 G F# s! Y
Corn Starch a little 4 y3 i$ F- J: v* f% b& {Oil few drops9 G) M( H) Y( b+ x- a
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Method: ; z; p+ I [0 F9 Q5.39.217.76Soak the bamboo fungus; Cut the asparagus in thick slices; rinse the scallop. 2 `/ e, K! G# S- IBoil the water and chicken powder to make chicken stock.tvb now,tvbnow,bttvb6 O L8 S: d3 B
Cook the asparagus in the stock; drain and place on a plate.公仔箱論壇( @: z& c' W9 @- g
Cook the bamboo fungus in the stock; simmer for awhile to let it absorb the flavour, remove and set on top the asparagus. - ]5 a3 v: S1 v9 R# R0 V" J5.39.217.76Cook the scallop in the stock; remove and set on top the bamboo fungus. 0 e2 |6 T K8 G/ j/ y, e4 j5.39.217.76Thicken the remaining stock, add drops of oil and drizzle over the dish.