Preparation:
Preparation: Peel turnips and carrots. Use melon scoop to cut turnips into large balls. Slice carrots 1/2" thick; then with paring knife, cut 4 evenly spaced notches into rim of each slice (don't cut into center core). Carrots should look like little flowers. Parboil turnip and carrots in stock until barely tender. Remove from stock and plunge pieces into cold water; drain. Cut onions, asparagus and baby corn into 1 1/2" pieces. Mince together fresh ginger root and Tientsin preserved vegetable. In a small pot or beaker on medium heat, render pieces of chicken fat.
Stir-frying: Add peanut oil to hot wok. When it begins to smoke, briskly fry crab meat or shrimp for 1 minute. Add asparagus, baby corn, mushrooms and water chestnuts, stir-frying until they are hot. Add ginger mixture, then onions. Stir-fry another 30 seconds. Add 1/2 stock, salt and sugar; bring to boil. Add turnips and carrots. Cover and reduce heat; simmer for 5 minutes. Uncover, push ingredients out of liquid, and dribble in cornstarch paste to thicken slightly. Stir liquid to prevent lumping while it thickens to a thick soup. Recombine, then mix in chicken oil. Remove to serving platter |
