Scallops with Steamed
Egg White
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 (cornflour ) dissolved in
2 tbsp water
Directions
- 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.
- 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.
- 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.
