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Chinese Recipe - Braised Broccoli with Diced Scallops, Bird's Nest and Crab Roe

For flavoring food, for now, the trend is leaning towards the use of rich tasting ingredients such as crab roe, salted duck egg yolk, salted fish and mushrooms. The idea is to use “just enough” to impart flavor and no more.


  • 250ml water
  • 2/3 tsp sea/rock salt
  • ½ tsp chicken stock powder
  • 230g broccoli, cut into florets
  • 80g scallops
  • 40g crab row
  • 5g bird’s nest
  • 100ml chicken stock
  • ½ tsp chicken stock powder
  • 1/3 tsp sea/rock salt
  • 2 tsp cornflour, mixed with 2 tbsp water
  • 2 egg whites, whisked lightly


  1. In a wok, bring the water, salt and chicken stock powder to a boil. Braise the broccoli for about 3 minutes. Dish out and drain. Blanch the scallops and crab roe separately in hot water. Set aside.
  2. Soak the bird’s nest in water to soften it. In a wok, bring the stock to a boil. Add the scallops. Add the cornflour mixture to the stock to thicken it. Add the egg whites and stir with a wok turner to mix well.
  3. Finally, add the bird’s nest and crab roe. Stir to mix well. Dish out onto a plate and top with the broccoli florets.

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Last Modified: 11/28/11.