1 c. (1/4 lb.) dried scallops
9 c. water
1/2 lb. lean pork, slivered
1 c. bamboo shoots, slivered
3 tbsp. cornstarch
1/2 c. water
3 eggs, beaten
1 1/4 tsp. salt
Garnish:
Chinese parsley
Slivers of ham

Rinse scallops and soak in 3 cups of water for 2 hours. Add pork and the remaining 6 cups of water. Bring to a boil and simmer for 1 1/2 hours. Stir until scallops, break into fine shreds. Add bamboo shoots and simmer for 15 minutes.

Mix cornstarch and water to make smooth paste. Stir in eggs and salt. Continue cooking and stirring for 1 minute. Top with slivers of ham and parsley before serving.