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| Product(s) Used for this Recipe |
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Scallop With Wolfberries Soup |
| Ingredients |
1 Packet Swanson Clear Chicken Broth (1 Litre)
12 Half Shell Scallops
3 Slices of Ginger, julienned
1 Tablespoon Wolfberries
1 Tablespoon of Cooking Wine
Some Chinese Cabbage |
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| Cooking Detail |
| Meal Type | : | Entree
| | Cook Method | : | Stovetop
| | Preparation Time | : | 15 minutes
| | Serving | : | 4
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| Methods |
1. Heat up 1 teaspoon of oil in a medium saucepan, sauté ginger
until fragrant.
2. Add in Chinese cabbage and fry for 30 seconds.
3. Pour in Swanson Clear Chicken Broth and bring to boil.
4. Add in scallop and cook until done, toss in wolfberries and
splash of cooking wine.
5. Remove from heat and serve hot. |
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