Ingredients
600 g (about 1.3 lbs) sea clam meat, 4 egg whites, 300 g (about 1 1/4 cups) clear broth.
Ingredients
5 scallions, 2 slices of ginger, 75 g (about 1/3 cup) of Shaoxing wine.
Instructions
1. Beat the egg whites in a bowl, add about 150 g (2/3 cup) of clear broth and salt, then whisk until well combined. Steam over high heat for about 7-8 minutes until set—this is what we call "egg white blossom."
2. Cut each piece of clam meat into two slices, place in a clean pot with scallions, ginger, wine, and enough water to cover, cook until about 80% done, then remove the clam meat and arrange it on top of the egg white mixture; bring the remaining clear broth to a boil and pour it over the dish before serving.