| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 10 |
|
Dried scallops |
| 1 |
c |
Sherry |
| 1/2 |
c |
Smoked ham |
| 2 |
tb |
Onion |
| 1 |
|
Or |
| 2 |
sl |
Fresh ginger root |
| 1/2 |
ts |
Sugar |
INSTRUCTIONS
1. Soak dried scallops in sherry 12 hours, turning occasionally. Drain and
discard sherry.
2. Cut scallops in half. Arrange on a heatproof dish. Chop ham coarsely;
mince onion and ginger root and sprinkle over scallops. Then season with
sugar.
3. Steam until done (about 1 hour). See "How-to Section".
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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