- 5 cups chicken stock
- 1/2 cup shrimp, shelled,deveined,cut into small pieces
- 1/2 cup scallops, cubed
- 1/2 cup crabmeat
- 8 ounces firm bean curd, in small cubes (tofu)
- 1 green onion, finely chopped
- 1 slice ginger, finely chopped
- 1 teaspoon salt
- 2 1/2 tablespoons cornstarch, dissolved in
- 5 tablespoons water
- red wine vinegar (optional)
- chili oil (optional)
- 1/2 teaspoon white pepper
HOW TO PREPARE
Bring stock to a boil; add shrimp, scallops, crab meat
and bean curd.
Add green onion, ginger and salt; bring to boil again
and then thicken with the dissolved cornstarch mixture.
If you wish, add a splash of red wine vinegar or chili oil.
Sprinkle with pepper and serve.
