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SEAFOOD CHOWDER

Makes: 6 servings

Ingredients:

6 dried black mushrooms
1 Tbsp. dry sherry or Chinese rice wine
1/4 tsp. ground white pepper
1/4 lb. sea scallops or bay scallops, diced
1/4 lb. raw medium shrimp, shelled, deveined, and diced
1/4 lb. skinless salmon-filet, cut into 1/2-inch cubes
4 cups chicken broth
2 Tbsps. cooking oil
2 tsps. shredded ginger
1 green onion, shredded
1/4 cup canned sliced bamboo shoots
1/4 cup frozen peas, thawed
1/4 cup Chinese rice wine
1/4 cup cornstarch, dissolved in 1/4-cup water
1 egg white
2 eggs-whites, lightly beaten
1 Tbsp. cornstarch or arrow root powder

Instructions:

1. Soak mushrooms in warm water to cover until softened, about 30 minutes; drain. Trim and discard stems. Dice caps.

2. Combine marinade ingredients in a bowl. Add fish, shrimp, and scallops and stir to coat. Let stand for 10 minutes.

3. Place broth in a pot and bring to a boil; reduce heat so broth simmers.

4. Heat a wide frying pan over high heat until hot. Add oil and butter. Add ginger and green onion and cook, stirring, until fragrant, about 10 seconds. Add seafood and stir-fry for 1 minute. Add mushrooms, bamboo shoots, and peas; stir-fry for 1 minute. Add wine and white pepper; mix well.

5. Pour seafood mixture into broth and return to a simmer. Add cornstarch solution and cook, stirring, until soup boils and thickens. Turn off heat. Add egg whites, stirring until they form long threads. Serve in individual soup bowls.

Adapted from Martin Yan's Blissful Cooking (INNOFORM Media Pte Ltd)
Copyright Yan Can Cook Group 2005