Auspicious Dried Scallops
A Shandong (Lu) cuisine dish made primarily with dried scallops and minced chicken, prized for its pure white color and tender, silky texture.
Ingredients
Rehydrated dried scallops (blanched in stock and shredded into threads)
100 g
Chicken tenderloin (tendons removed and minced into paste)
50 g
Thinly sliced garlic (eyebrow-cut strips)
1 g
Triple stock (chicken, pork, and ham broth)
100 g
Egg whites
4
Wet cornstarch slurry
to taste
Fine salt
to taste
Shaoxing cooking wine
to taste
Pork lard
to taste
Instructions
1
Step 1
Blanch the rehydrated dried scallops in the stock and tear them into fine threads. Remove the tendons from the chicken tenderloin and mince it into a paste, then combine with egg whites, triple stock, wet cornstarch slurry, fine salt, and Shaoxing cooking wine to make a smooth chicken sauce.
2
Step 2
Heat the pork lard in a wok to about 40% hot (roughly 90°C / low-medium temperature). Slowly pour in the chicken sauce in a thin, steady stream while stirring continuously, and cook over a low flame until the mixture is just set and fluffy.
3
Step 3
Transfer half of the cooked chicken mixture into a shallow soup plate. Add the shredded scallops to the remaining mixture in the wok, stir gently to combine evenly, then spoon it on top in the same plate. Sprinkle the thinly sliced eyebrow-cut garlic over the surface and serve immediately.
