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Scallops with Steamed Egg White




Source of Recipe


Internet


List of 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



Recipe



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.