DOUBLE BOILED MINCED CHICKEN, WOLFBERRY AND DRIED SCALLOP SOUP

DOUBLE BOILED MINCED CHICKEN, WOLFBERRY AND DRIED SCALLOP SOUP 

400g chicken meat, minced

2 egg whites
40g ginger
40g spring onion
20g chicken seasoning
salt to taste
sugar to taste
20 wolfberries
4 dried scallops
2 litres water

In a blender, blend all the ingredients (except water) together until it forms a paste. Remove from the blender.

Mix the chicken paste with water until combined.

Put the combined mixture into 4 individual bowls and steam in a steamer for 1 hour and 15 minutes. Chicken mixture should thicken into a mass and liquid will be at the bottom of each bowl. Serve soup hot.