Dried Scallop and Fat Choy
Classic Cantonese home-style dish of dried scallops, fat choy (black moss), and Napa cabbage steamed together. The cooking broth is rich and savory, with a light, delicate flavor.
Ingredients
dried scallops (soak in boiling water until soft)
300 g
Chinese cabbage (cut into fine shreds)
200 g
fat choy (soak until soft)
50 g
MSG
1 g
refined salt
5 g
ground pepper
5 g
starch (for thickening)
10 g
high stock
100 g
oil (for stir-frying)
50 g
Instructions
1
Soak and steam dried scallops
Soak the dried scallops in boiling water until soft, transfer to a steamer and steam for 1 hour, then arrange neatly in a bowl.
2
Stir-fry shredded cabbage
Cut the Chinese cabbage into fine shreds, add oil, refined salt and MSG, stir-fry until soft, drain off excess water, place into the bowl with the arranged dried scallops, steam for 20 minutes, then invert onto a plate.
3
Cook fat choy
Soak the fat choy until soft, cook in high stock until flavorful, remove and arrange around the dried scallops.
4
Thicken sauce and drizzle
Add refined salt, ground pepper, high stock and starch to make a thick sauce, then drizzle over the dish.
