INGREDIENTS:
- 1 broccoli head, rinse and cut into florets
- Vegetable oil
- 1/2 tsp oyster sauce
- A dash dark soy sauce
- A dash Chinese cooking wine
- 1/2 tsp sugar
- 1 tsp corn flour, mixed with 2 tsp water
Scallop sauce:
- 10 pcs dried scallops, medium size
- 1 – 1 1/2 cups chicken stock, or enough to cover the scallops
- 1/8 tsp salt
- 1 ginger slice
- 1/2 spring onion, chopped
- 1/2 tsp vegetable oil
INSTRUCTIONS:
- Prepare the scallop sauce 3 hours in advance. Soak dried scallops in water for 2 hours. Drain the scallops and place them in a steaming bowl. Add chicken stock to cover the scallops fully. Add the rest of the ingredients in the bowl. Place the bowl on top of a rack in a wok and steam for 45-50 minutes until scallops have soften. Set aside and reserve the steamed scallops and liquid sauce.
- Place broccoli florets on a steaming plate and steam for 5 minutes. Drain and arrange broccoli to make a large circle on a serving plate.
- While waiting, heat oil in a wok and add steamed scallops and liquid sauce. Bring to boil. Add oyster sauce, dark soy sauce, Chinese cooking wine and sugar. Taste and adjust seasoning accordingly. Stir in corn flour mixture to thicken the sauce lightly.
- Ladle out the scallops and scoop them onto the plate within the broccoli circle. Then pour the sauce over the scallops and serve hot.
Source: Burp! Appetit
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