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Method:
Rinse dried fish, soak with water for 20
minutes. Cut to pieces. Chop chicken to large chunk,
blanch for 1 minute. Remove and rinse to clean. Soak dried
bamboo mushrooms to expand, rinse clean and then cut to sections.
Boil 8 cups of water in a soup pot, put dried fish and chicken in,
also add wine, scallion and ginger. Bring to a boil again.
Then simmer for 1½ hours. Add bamboo mushrooms in, cook for 10
minutes. Add clams in, cook until clams are opened. Season
with some salt if needed, you may add a little of Shao-xing wine at
last to enhance the fragrant. Add ginger shreds before serving.
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