I learnt to cook this dish from my office cooking demo. The chef is from a restaurant in a club house. And i cooked it last week, but i din take a picture of it. Because it taste really nice and the sauce taste very much like shark fin soup, i would like to share. Is not difficult to cook but quite a number of steps. But they can be done over a period of few hours.
That day i cook this, i forgot to bring back the recipe, so i omitted the chicken stock and still very nice, so may be u can omit the chicken stock if you find difficult to prepare the stock.
Main Ingredients
400g Spinach
30g Dried Scallops
1 Pack Shimeiji Mushroom
Seasoning
200g Chicken stock
1 Tsp Oyster Sauce
1 Tsp Sugar
1/4 Tsp Salt
1/2 Tsp Light soya sauce
Dark soya sauce (for colouring purpose only- can omit if u think the colour is ok)
Scallop water
2-3 drop Sesame oil
2 Tsp Corn Flour
Method
Soak the dried scallop in water (overnite, or afew hrs)
Steam the dried scallop with it water for at least 1 hr
Shed the scallop. Set aside the scallop & water
Wash, cut spinach
Blanch spinach in boiling water, add alittle salt, sugar, oil.
Remove & drain the spinach when turn dark green. Set aside on serving plate.
Cut & Blanch mushroom Set aside.
Boil the seasoning, add the oyster sauce first and fry for a while till fragrant out then add in the rest.
Add shed scallop & water boil for awhile
Thicken with corn flour.
Add mushroom and boil.
Pour over the spinach & serve.
Add alittle sesame oil before serving.
5-6 Servings
