Ingredients
1 whole duck, about 1400 g (3 lbs), 75 g each of ham slices, winter bamboo shoot slices, and fresh mushroom slices, 6 g each of dried scallops and egg whites, 300 g (1 1/4 cups) clear broth.
Seasonings
Scallions, ginger slices, Shaoxing wine, salt, and water chestnut flour, each to taste.
Instructions
1. Split the duck open from the tail, remove the feet, head, and innards, then rinse clean. Add wine, scallions, and ginger, and steam in a steamer basket for about 1.5 hours. Remove, debone, and cut into small slices. Place in a bowl with ham slices, winter bamboo shoot slices, fresh mushroom slices, salt, wine, and clear broth, then steam for about 10 minutes until the duck slices and other ingredients are cooked through.
2. Beat the egg whites with clear broth and salt until frothy, then steam for about 3 minutes, remove, and place on a plate.
3. Pour the steamed duck slices and ham slices into the wok, add clear broth, then thicken with a thin slurry of water chestnut starch, remove from heat, and spread over the egg whites.