3 B( E# R' u& O" b8 J( iSeasoning: * i9 I$ `; c/ I% zChicken Powder to taste9 H' L7 Y$ g" _% g* U
Water 200ml5.39.217.76$ Q; O' q7 f3 m0 C6 z
Corn Starch a little 7 l# a8 R! R, e/ U2 N. U; q: WOil few drops 0 @4 u- d2 @" }; }' ]1 J. u5.39.217.76 & W- [7 n5 W4 F+ T5 J: KMethod: & S2 q6 C; a6 y9 D2 B$ H# A5 ^tvb now,tvbnow,bttvbSoak the bamboo fungus; Cut the asparagus in thick slices; rinse the scallop.0 S+ ?+ }' W# I( b/ |" P0 F
Boil the water and chicken powder to make chicken stock.+ {' E, t* K/ f- Y4 o6 x8 k
Cook the asparagus in the stock; drain and place on a plate. + P" f k: {9 U6 G* `Cook the bamboo fungus in the stock; simmer for awhile to let it absorb the flavour, remove and set on top the asparagus. 2 \& u( `- d: L0 qCook the scallop in the stock; remove and set on top the bamboo fungus. . w7 X' I/ k7 C* ^公仔箱論壇Thicken the remaining stock, add drops of oil and drizzle over the dish.