V# ~3 c0 ~3 RSeasoning:tvb now,tvbnow,bttvb3 Z, y8 E. U, M% `# b/ K% r
Chicken Powder to taste8 B3 a0 O2 B- B$ n' z
Water 200ml ( Y$ M: k0 r% n& g+ J- {Corn Starch a little . S/ P; F4 Z H5 @4 }" n, x3 p% A
Oil few drops公仔箱論壇& t) u" Q$ t1 U" f' h
: L, V; W4 R$ `4 T6 \$ y( M% f
Method: $ g& G) q/ F8 F* f7 n) B4 ]$ XSoak the bamboo fungus; Cut the asparagus in thick slices; rinse the scallop.3 `, {1 I% C/ `, @
Boil the water and chicken powder to make chicken stock. 2 `/ _& N. a; e* O0 s5.39.217.76Cook the asparagus in the stock; drain and place on a plate.3 p* }5 g& ~& H; S1 F5 Y8 R' j l# A% |
Cook the bamboo fungus in the stock; simmer for awhile to let it absorb the flavour, remove and set on top the asparagus. 0 c# `1 c4 g+ S, n; x) w5.39.217.76Cook the scallop in the stock; remove and set on top the bamboo fungus.4 a) _* a( {: u/ K Y7 n# @
Thicken the remaining stock, add drops of oil and drizzle over the dish.