2 large or 5-6 small dried scallops
250-300 cc chicken stock
1/2 tsp salt
2 tbsp potato starch & water mixture
Tiny handful cilantro
1/2 tbsp oil (not in photo)
Soak dried scallops overnight.
Cut hakusai leaves lengthwise into two or three, and slice 5-8 mm wide crosswise.
In a pot, heat oil, and put hakusai, white section first; saute, then add greener sections and saute.
Add chicken stock.
If too much liquid evaporates, add more chicken stock or water.
Add salt, 1/2 of specified amount at first. Taste, and add more if necessary.
Add potato starch & water mixture to thicken soup.
First stir the mixture well, add a small amount (1/2 tbsp), stir well again, and add more until desired thickness is achieved.
Serve in individual bowls and garnish with cilantro leaves.
- If using small dried scallops and in a hurry, microwaving also works. Place scallops and water (enough to cover scallops) and microwave for a few minutes. This does not work very well with large scallops.
- Dried scallops can be quite salty. Always add less than the specified amount of salt to the soup at first.
- Middle part of hakusai tastes sweeter and milder than outer green leaves. Likewise, the white section tastes sweeter than the greener section when cooked.
- For garnish, Chinese celery, celery leaves or green onion (something with a punch) also work.