Stir-Fried Milk
Ingredients
3 1/2 oz(100g) shrimps,
shelled
2 tsp. (10g) Chinese ham, steamed and diced
3 1/2 oz (100g) chicken livers, diced
1 oz (25g) olive nuts, deep-fried
11 egg whites marinade:
1/4 tsp. salt, or to taste
1/2 egg white
2 tbsp water chestnut flour (substitute cornstarch)
1/4 tsp. salt, or to taste
10 tbsp (150ml) vegetable oil for deep-frying
1/4 tsp. cornstarch (cornflour)
14oz (400ml) milk
1/4 tsp. baking soda
1/4 tsp. MSG
Directions
- Beat 11 egg whites. Add salt and water
chestnut flour into milk. Stir in egg
white and mix well.
- Mix the shrimps with the marinade and
let stand . Cook the chicken liver in
boiling water until barely cooked, remove
and drain.
- Heat 4 tbsp of the vegetable oil in
a wok over medium heat to210oF (100oC),
or until small bubbles appear around a
piece of scallion green or ginger tossed
into the oil. Add the shrimps and chicken
liver, and fry just long enough to seal
in the juices. Remove and drain well.
- Heat 6 tbsp oil in the wok over low
heat to just warm. Gradually add the milk,
stirring in only one direction until the
milk thickens. Add the shrimps, chicken
livers, and ham. Cook , stirring until
the milk is cooked. Remove in a dish.
Sprinkle with the deep-fried olive nuts,
and serve.
