Ingredients
500 g (about 1 lb) chicken breast, 75 g dried scallops, 3 egg whites.
Seasonings
20 g (about 1.5 tbsp) yellow wine, 6.5 g (about 1 tsp) salt, 65 g (about 1/2 cup) water chestnut flour.
Instructions
1. Score the chicken breast with a crisscross pattern, then cut into cubes. First toss with salt, then coat with the beaten egg whites.
2. Place the chicken pieces one by one into a pot of boiling water and blanch briefly until they firm up slightly, then transfer them to a large bowl, add water (or clear broth, though the soup will be cloudier after steaming), dried scallops, wine, and salt, then steam until tender (about 50 minutes). This dish has a crystal-clear broth and an exceptionally clean, refreshing flavor.