Chicken Mousse with Dried Scallops

Name: Chicken Mousse with Dried Scallops
Ingredients: 150g Dried scallops (remove the tough muscle, wash, steam until tender, then mash); 150g Chicken breast (remove tendons and skin, mince into a paste); 100g Egg whites; 150g Cooked lard; 25g Cooking wine; 5g MSG; 3g Salt; 50g Wet cornstarch slurry; 800g Chicken broth; To taste Scallions (for steaming the scallops); To taste Ginger (for steaming the scallops)

A Jiangsu dish made by steaming dried scallops and chicken breast until tender, then finishing with a starch slurry. It has a milky-white color and a fresh, tender, delicate flavor.

Varies

Easy

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Ingredients

Dried scallops (remove the tough muscle, wash, steam until tender, then mash) 150g

Chicken breast (remove tendons and skin, mince into a paste) 150g

Egg whites 100g

Cooked lard 150g

Cooking wine 25g

MSG 5g

Salt 3g

Wet cornstarch slurry 50g

Chicken broth 800g

Scallions (for steaming the scallops) To taste

Ginger (for steaming the scallops) To taste

Instructions

Steam the scallops and prepare the chicken mousse

Remove the tough muscle from the dried scallops, wash them, and place in a bowl. Add cooking wine, scallions, ginger, and a suitable amount of water, then steam over boiling water until tender before mashing. Remove the tendons and skin from the chicken breast, mince it into a paste, and place in a bowl. Add cooking wine, egg whites, wet cornstarch slurry, salt, MSG, and a suitable amount of water, then stir well to form a chicken mousse.

Thicken and finish the dish

Heat a wok, add the chicken broth, cooking wine, salt, MSG, dried scallops, and the liquid used to steam the scallops. Once it comes to a boil, thicken with the wet cornstarch slurry, then pour in the prepared chicken mousse and stir evenly. When the chicken mousse thickens, stir in the cooked lard, then transfer to a bowl and serve.