Happy Easter everybody. Hope you all had a good one. My family gathered at my house today for a Chinese-food themed lunch.
I'll post more pictures of the food later, but for today's blog I'm gonna focus on my son's scallop soup. He doesn't really measure anything, so all the proportions in the following recipe are approximations.
Soak about 1 1/2 cups of dried scallops in water for about 3 days. Sautee the scallops in oil with 2 star anise (save liquid for later) until slightly browned. Add 1 can of chopped water chestnuts and 1 can of chopped bamboo shoots. Add 1/4 c. oyster sauce and 1 tsp. garlic chili paste. Add the reserved scallop water, 2 cans of chicken broth and 4 cups of water. Edit: Sorry, Landon forgot to mention that right here, you need to add in a cornstarch slurry to thicken. Beat together about 6 eggs. Drizzle slowly into soup.