Arnold's dried scallop soup - John Tomlinson
johntomlinsoncollectedworks.com
I made this soup it is from a recipe of my brother-in-law Arnold who was chef at many leading Chinese restaurants in Brisbane. It takes a long time to make but
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at johntomlinsoncollectedworks.com.
Cooking tools:
- Stockpot
- Saucepan
- Measuring cup
- Colander
- Mixing bowl
- Kitchen scale
- Chef's knife
- Cutting board
- Stove
- Ladle
- Wooden spoon
- Kitchen towel
- Serving bowl
- Fork
- Spoon
- Plastic wrap
- Kitchen timer
Ingredients
- One Bacon Hock
- 2 litres of water
- 1 litre chicken stock
- One and a half cups of long grain rice well washed
- At least 6 dried scallops I used 15 but I like scallops
- 6 dried Shitake mushrooms
- Pork balls
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