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Ingredients:
3 1/2 oz (100g) dried scallops
9 fl oz (250ml) chicken and duck or chicken
stock
10 egg whites
2 tsp. melted chicken fat
2 tsp.
rice wine
1/2 tsp. MSG (optional)
2 tsp.
ginger, chopped finely
1/4 tsp. salt, or to taste
2 tsp.
cornstarch (corn flour) dissolved in 2
tbsp water
Directions:
1. Rinse the dried scallops and
rub off any white film on their
surface. Wash and place in heat
-proof bowl, with 9 oz (250ml)
water. Steam in steamer for 1 1/2
hours, replenishing water as
needed. Drain, reserving the stock
. Let the scallops stand until
cool enough to handle, then shred
by hand, discarding the hard
muscles. Return the scallop shreds
to the water
to marinate.
2. Whisk together the egg whites,
5 1/2 oz (150 ml) of the stock, 1
tsp. of the
rice wine, 1 tsp. of
the
ginger, and 1/8 tsp. of the
salt. Mix well , remove the scum
on the surface. Place in
heat-proof bowl and steam over low
heat for about 10 minutes. Pour
into a severing bowl.
3. Heat the remaining stock in a
wok or pot. Add the scallops, the
MSG, the remaining 1 tsp.
rice wine, the remaining 1 tsp.
ginger,
and the remaining 1/8 tsp. salt.
Bring to a boil and skim off any
foam. Add the
cornstarch-water
mixture and cook, stirring, until
thickened. Sprinkle with the melt
off any foam . Add the
cornstarch-water mixture and cook,
stirring , until thickened.
Sprinkle with the melted chicken
fat, pour over the egg whites, and
serve.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy
Chinese Cooking". |
