1 tablespoon oil

5 sliced fresh ginger root, chopped

Pork bones

6 cups (1 ½ liters) water

1 tablespoon soy sauce

1 teaspoon soy sauce

1 teaspoon cornstarch

Salt and pepper to taste

½ teaspoon sugar (optional)

1¾ oz (50 g) dried Chinese mushrooms, soaked, stems discarded and caps sliced

3½ oz (100 g) lean pork, finely sliced

1 small bunch of Asian celery, cut into 1-in (2-cm) lengths or ¼ stick celery cut into long matchsticks

1 can abalone, drained and sliced

Sliced green onions and watercress for garnish

METHOD

Heat the oil in a saucepan and fry the ginger until it is light brown. Add the pork bones and water and simmer for 1 ½ hours. Combine the soy sauce, cornstarch, salt, pepper and sugar in a bowl. Add the pork, mix well and set aside to marinate.

When the stock is ready, remove and discard the bones, add the mushrooms and the meat in its marinade. Simmer for 10 minutes. Add the celery and simmer another 5 minutes. Add the abalone and simmer gently to heat it through. Serve the soup in a large bowl garnished with green onions and watercress