Ingredients
100 g chicken fat, 500 g (about 1 lb) fresh scallops, 50 g ham, 25 g lettuce, 5 g flour, 6 egg whites.
Seasonings
10 g wet starch, 10 g ginger water, 15 g cooking wine, 5 g salt, and 3 g MSG.
Instructions
1. Rinse the fresh scallops, drain well, and mince into a fine paste. Add ginger water and stir until it forms a thick, firm paste. Mix in salt, MSG, cooking wine, and 3 egg whites until well combined, then stir in rendered chicken fat and cornstarch until smooth. Set aside.
2. Spread the prepared scallop paste evenly in a large dish, lightly grease a piece of parchment paper with a little oil and place it around the edge of the dish, then steam for about 10 minutes and remove.
3. Prepare the egg white foam: beat 3 egg whites in a bowl with chopsticks until frothy, then mix in dry flour until smooth.
4. Transfer the steamed scallops to a new plate, spread the egg white foam on top, arrange a pattern using ham and lettuce leaves, then steam for 1 minute and remove from the steamer.
5. Pour chicken broth into the wok, add ginger water and salt, bring to a boil, then add wet starch slurry to thicken, pour the sauce over the first-class scallops, and serve.