Scallop Fu Young

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Scallop Fu Young

Ingredient: Scallop (100 grams), six eggs, chicken breasts (80 grams), ham (10 grams), vegetable.

Spices: Salt (1 teaspoon), MSG (half teaspoon), cooking wine (1 tablespoon), white pepper powder (1/2 teaspoon), cornstarch (2 teaspoon), milk (1 teaspoon).

Procedure: 1) Put dried scallops in a bowl. Add two teaspoons each of cooking wine and water (covering the scallops). Steam until the dried scallops are softened and shred scallops into fine strips. Mince ham and set aside.

2) Clean chicken breasts and mince. Transfer chicken into a bowl. Add one egg white and spices. Stir into a paste.

3) Beat up eggs and put in a large bowl. Add chicken paste from 2).

4) Heat up wok and add 25 grams of cooking oil. Add egg white / chicken mixture from 3) and stir-fry quickly to avoid sticking. Add scallop from 1)

5) Transfer contents of 4) onto a plate. Garnish with your favorite vegetable around the plate. Sprinkle minced ham on top. Serve

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