Asian Recipes - Chinese Scallops with Asparagus Spears Recipe

Ingredients

• 425g fresh scallops or can of abalone

• 425g can of asparagus spears

• 200g boneless chicken breast, sliced finely

• 1 metric cup chicken stock

• 1 tsp salt

• 2 tsp corn flour

• 4 tbsp chicken fat

• 1 tbsp rice wine

• 1 tsp sugar

Serves 4

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Method:

1. Cut the scallops into chunks; if using abalone slice it thinly. Set aside one third of the corn flour.

2. Heat the fat or oil in a pan. Add the chicken and stir-fry for a few seconds. Add the abalone or scallops, stir-fry for a few seconds, then add the asparagus pieces, wine, sugar and remaining salt.

3. Stir in the broth and bring to the boil. Dissolve the remaining corn flour and add to the pan. Simmer, stirring, until thickened.

4. Transfer to a serving dish and garnish with the reserved asparagus.

Note: Rendered chicken fat imparts an excellent flavor to this dish. Prepare by trimming fat from chicken, chop and melt before using.