Scallops with Steamed Egg White

_.-.C.L.E.O.P.A.T.R.A-.-._ · 08-31-2008, 11:18 PM

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. [Only registered users can see links. ]
1/2 tsp. [Only registered users can see links. ] (optional)
2 tsp. [Only registered users can see links. ], chopped finely
1/4 tsp. salt, or to taste
2 tsp. [Only registered users can see links. ] ([Only registered users can see links. ]) 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 [Only registered users can see links. ], 1 tsp. of the [Only registered users can see links. ], 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. [Only registered users can see links. ], the remaining 1 tsp. [Only registered users can see links. ], and the remaining 1/8 tsp. salt. Bring to a boil and skim off any foam. Add the [Only registered users can see links. ]-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.

Scallops with Steamed Egg White

08-31-2008, 11:18 PM	#1 (permalink)
_.-.C.L.E.O.P.A.T.R.A-.-._ __m-a-l-i-k__OWN-16 Join Date: Jun 2008 Location: My YuMmy HeArT Posts: 535 Thanks: 378 Thanked 681 Times in 225 Posts Reputation: 36896	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. [Only registered users can see links. ] 1/2 tsp. [Only registered users can see links. ] (optional) 2 tsp. [Only registered users can see links. ], chopped finely 1/4 tsp. salt, or to taste 2 tsp. [Only registered users can see links. ] ([Only registered users can see links. ]) 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 [Only registered users can see links. ], 1 tsp. of the [Only registered users can see links. ], 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. [Only registered users can see links. ], the remaining 1 tsp. [Only registered users can see links. ], and the remaining 1/8 tsp. salt. Bring to a boil and skim off any foam. Add the [Only registered users can see links. ]-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. Scallops with Steamed Egg White

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