Dried Scallop Crystal Chicken
A classic Fujian steamed dish featuring chicken breast steamed with dried scallops, producing a clear, delicately flavored broth.
Ingredients
chicken breast (scored and cut into cubes)
500 g
dried scallops
75 g
egg whites (lightly beaten)
3
Shaoxing wine
20 g
salt
6.5 g
arrowroot starch
65 g
water (clear broth may be used but will turn cloudy after steaming)
to taste
Instructions
1
Marinate the chicken
Score the chicken breast and cut it into cubes. First massage with the salt, then massage with the beaten egg whites until evenly coated.
2
Blanch to set the shape
Drop the chicken pieces one by one into a pot of boiling water and blanch briefly so they firm up and hold their shape.
3
Steam
Place the chicken pieces in a large bowl, add the water, dried scallops, wine, and salt, then steam until cooked through (about 50 minutes).
