3. Place the scallops with the chicken stock and the cooked sea cucumber in a saucepan. Add the salt, sugar and white pepper, and cook for 20 minutes. Stir in the cornstarch-water mixture and cook another minute or two to thicken.
3．連同干貝與海參放入煮鍋內，加調味料，繼續煮廿分鐘，以太白粉水勾芡，滴上幾滴麻油，即可食用。