Imperial Cuisine

Ingredients

Abalone

2 pieces, soaked overnight

Sea cucumber

2 pieces, soaked overnight

Shark fin

2 ounces, soaked overnight

Scallops

1 cup, soaked overnight

Chicken broth

4 cups

Fresh ginger

1 tablespoon, sliced

Scallions

4, chopped (plus extra for garnish)

Soy sauce

2 tablespoons

Rice wine

2 tablespoons

Cornstarch

2 tablespoons

Water

1/4 cup (for slurry)

Instructions

1. Soak the abalone, sea cucumber, shark fin, and scallops in water overnight to rehydrate them.
2. The next day, drain the soaked ingredients and rinse them thoroughly to remove any excess salt and impurities.
3. In a large pot, bring the chicken broth to a boil over medium heat.
4. Once boiling, carefully add the rehydrated abalone, sea cucumber, shark fin, and scallops to the pot. Reduce the heat to low and let it simmer for 1 hour, allowing the flavors to meld.
5. After 1 hour, add the sliced ginger, chopped scallions, soy sauce, and rice wine to the pot. Continue to simmer for an additional hour to enhance the dish's aromatic qualities.
6. In a small bowl, mix the cornstarch with 1/4 cup of water to create a slurry. Stir this mixture into the pot to thicken the broth, cooking for a few more minutes until the broth reaches your desired consistency.
7. Serve the Imperial Cuisine hot, garnished with additional chopped scallions for a fresh touch.