1. Soak dried scallops.
2. Shell chestnuts. Cut Chinese lettuce in 2-inch cubes and blanch. Shred scallops.
3. Heat oil. Add lettuce and stir-fry to coat with oil.
4. Add stock, salt, scallops and chestnuts. Bring to a boil; then simmer, covered, until chestnuts are soft (about 20 minutes).
5. Blend cornstarch and cold water to a paste; then stir in to thicken. Serve hot in a deep bowl. VARIATION: In step 3, add with the lettuce, dried mushrooms (soaked), sliced.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.
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