Ingredients
6 eggs, 50 g (about 1.8 oz) dried scallops, 400 g (about 14 oz) chicken balls, 500 g (about 1.1 lb) shrimp paste, and broth as needed.
Seasonings
Salt, cooking wine, MSG, and food coloring, each to taste.
Instructions
1. Blanch the chicken balls and dried scallops separately in boiling water, then set aside; cook the eggs in cold water until hard-boiled, then remove the yolks and keep only the egg whites.
2. Take a basin and shape the shrimp paste, egg whites, and a small amount of food coloring into a lotus flower form, then steam it in a bamboo steamer until cooked through.
3. Pour the superior stock into a soup pot, add the blanched chicken balls and dried scallops, season with salt, MSG, and cooking wine, bring to a boil, then top with the steamed lotus flower and serve.