Crystal Chicken with Dried Scallops

Name: Crystal Chicken with Dried Scallops
Total time: 50 min
Ingredients: 500g chicken breast (scored, cut into squares); 75g dried scallops; 3 pieces chicken egg whites (beaten and mixed well); 20g yellow wine; 6.5g salt; 65g water chestnut starch; as needed clear water (clear broth can be used, but it will be slightly cloudy after steaming)

A traditional Fujian steamed dish featuring chicken breast and dried scallops, celebrated for its clear broth and umami-rich flavor.

50 min

Medium

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Story

This classic dish from Fujian province highlights the region's mastery of steaming techniques to bring out delicate, natural flavors. By gently cooking poultry alongside the deep umami of dried seafood, the resulting clear broth is profoundly aromatic, elegant, and deeply satisfying.

Ingredients

chicken breast (scored, cut into squares) 500g

dried scallops 75g

chicken egg whites (beaten and mixed well) 3 pieces

yellow wine 20g

salt 6.5g

water chestnut starch 65g

clear water (clear broth can be used, but it will be slightly cloudy after steaming) as needed

Instructions

Marinate the chicken pieces

Score the chicken breast with a crisscross pattern, then cut into cubes. First, rub evenly with salt, then rub evenly with beaten egg white.

Blanch to set the shape

Put the chicken pieces one by one into a pot of boiling water to blanch, making the chicken pieces slightly firm.

Steam

Place the chicken pieces into a large bowl, add clear water, dried scallops, cooking wine, and salt. Steam in a steamer basket until cooked through (about 50 minutes) and it is done.