Chicken and Scallop Stir-Fry

Name: Chicken and Scallop Stir-Fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 125 g fresh scallops (cut open, remove inner gills); 15 g bamboo shoot slices (cut into cubes); 125 g chicken (remove fascia, cut into 1 cm cubes); 60 g sesame oil (used in portions); 15 g mushrooms (cut into cubes); 15 g cooking wine (for seasoning); 1.5 g MSG (for seasoning); 1/2 egg white (for coating chicken); 50 g starch (for coating chicken and thickening); 50 ml chicken broth; 10 g fine salt (for seasoning); 15 g scallion (peeled, washed, minced); 10 g ginger (peeled, washed, minced); 10 g garlic (peeled, washed, minced); 10 g sesame seeds (roasted, for sprinkling)

Chicken cubes and fresh scallops in Korean style—vibrant in color, delicately fragrant, with tender, succulent scallop meat.

30 min

Easy

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Ingredients

fresh scallops (cut open, remove inner gills) 125 g

bamboo shoot slices (cut into cubes) 15 g

chicken (remove fascia, cut into 1 cm cubes) 125 g

sesame oil (used in portions) 60 g

mushrooms (cut into cubes) 15 g

cooking wine (for seasoning) 15 g

MSG (for seasoning) 1.5 g

egg white (for coating chicken) 1/2

starch (for coating chicken and thickening) 50 g

chicken broth 50 ml

fine salt (for seasoning) 10 g

scallion (peeled, washed, minced) 15 g

ginger (peeled, washed, minced) 10 g

garlic (peeled, washed, minced) 10 g

sesame seeds (roasted, for sprinkling) 10 g

Instructions

Prepare the ingredients

Cut the scallops open and remove the inner gills. Remove the fascia from the chicken, wash, and cut into 1 cm cubes. Cut the bamboo shoot slices and mushrooms into cubes the same size as the scallops. Peel, wash, and mince the scallion, ginger, and garlic.

Blanch the scallops

Place the prepared scallops in a pot of boiling water and blanch briefly, then remove and drain.

Coat the chicken

Place the chicken cubes in a porcelain bowl, add the egg white and starch, and toss until well coated.

Stir-fry

Heat the wok, add 25 g sesame oil, and when the oil reaches about 50% hot, add the chicken cubes. When they are about 80% cooked, remove them. Pour in the remaining 35 g sesame oil, heat, then add the minced scallion, ginger, and garlic, and stir-fry until fragrant. Add the bamboo shoot slices, mushrooms, and scallops, and stir-fry briefly. Add the cooking wine, MSG, chicken broth, and salt to taste, return the chicken cubes, and stir to combine. Add a small amount of wet starch to thicken, transfer to a plate, sprinkle the roasted sesame seeds evenly over the top, and serve.