5 | x0 [& X! N6 u. l" q0 T9 p, qSeasoning: * L2 O% M M. @; j公仔箱論壇Chicken Powder to taste 1 _9 t1 c. b: H( f5 `Water 200ml公仔箱論壇5 A& h+ s8 I: C/ t" ~
Corn Starch a little . x: Q. c" s% H% g9 SOil few drops) J) K8 I4 n# X h5 S2 D; h
8 F \) b) o2 Z. Ktvb now,tvbnow,bttvbMethod:+ K- I' _& Y6 |% a$ q) k
Soak the bamboo fungus; Cut the asparagus in thick slices; rinse the scallop.公仔箱論壇, Q1 ?' @6 p5 N7 i
Boil the water and chicken powder to make chicken stock. ) z* g- n! }- F0 _Cook the asparagus in the stock; drain and place on a plate. 2 k a$ L+ n( x' x: D; JCook the bamboo fungus in the stock; simmer for awhile to let it absorb the flavour, remove and set on top the asparagus.公仔箱論壇3 x5 [- J7 ]" t z
Cook the scallop in the stock; remove and set on top the bamboo fungus. 3 i& N, J- T( ^5.39.217.76Thicken the remaining stock, add drops of oil and drizzle over the dish.