Chicken Mousse with Dried Scallops
Jing-style preparation: chicken mince is blended with egg white and wet arrowroot starch, then combined with steamed dried scallops and added to clear soup brought to a boil.
Ingredients
Dried scallops (remove outer fibers, wash, steam with water for approximately 2 hours)
175 g
Chicken breast (remove skin and tendons, pound into fine paste with the back of a knife)
75 g
Egg whites (beaten)
2
Shaoxing wine
50 g
Salt
6.5 g
MSG
a pinch
Water chestnut flour (prepared as wet slurry)
20 g
Clear broth
350 g
Instructions
1
Step 1
Remove the outer fibers from the dried scallops, wash them thoroughly, then steam with water for approximately 2 hours.
2
Step 2
Remove the skin and tendons from the chicken breast, pound it into a fine paste using the back of a knife, mix with the beaten egg whites, add the wet water chestnut flour slurry and salt, then add the steamed dried scallops and stir to combine.
3
Step 3
Use a clean pot, bring the clear broth to a rolling boil, then use chopsticks to drop the mixed chicken paste and dried scallops into the broth in small clusters, add the Shaoxing wine, salt, and MSG, bring to a boil again and the dish is ready.
