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 Rinse the dried scallops and
rub off any white film on their
surface. Wash and place in heat
-proof bowl, with 9 oz (250ml)
water. Steam in steamer for 1
1/2 hours, replenishing water
as needed. Drain, reserving the
stock . Let the scallops stand
until cool enough to handle, then
shred by hand, discarding the
hard muscles. Return the scallop
shreds to the water to marinate.
- Whisk together the egg whites,
5 1/2 oz (150 ml) of the stock,
1 tsp. of the rice wine, 1 tsp.
of the ginger, and 1/8 tsp. of
the salt. Mix well , remove the
scum on the surface. Place in
heat-proof bowl and steam over
low heat for about 10 minutes.
Pour into a severing bowl.
- Heat the remaining stock in
a wok or pot. Add the scallops,
the MSG, the remaining 1 tsp.
rice wine, the remaining 1 tsp.
ginger, and the remaining 1/8
tsp. salt. Bring to a boil and
skim off any foam. Add the cornstarch-water
mixture and cook, stirring, until
thickened. Sprinkle with the melt
off any foam . Add the cornstarch-water
mixture and cook, stirring , until
thickened. Sprinkle with the melted
chicken fat, pour over the egg
whites, and serve.
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