Ingredients
100 g rehydrated scallops (soaked until soft), 50 g chicken breast tenderloin, 4 egg whites, 100 g triple-simmered chicken broth (a rich, concentrated stock).
Seasonings
1 g garlic chives (cut into thin slivers), Shaoxing wine to taste.
Instructions
1. Blanch the water-rehydrated scallops in basic stock, then shred them into strands. Remove the sinew from chicken tenderloin and grind into a paste, then mix with egg whites, triple-simmered stock, wet starch, salt, and Shaoxing wine to create a chicken mixture.
2. Heat lard in a wok to 40% hot (about 120°C/250°F), then slowly pour in the chicken broth while stirring continuously. Cook over low heat until half is done, then transfer that portion to a soup plate. Mix the remaining half in the wok with the scallops, stir well, and pour into the same soup plate. Sprinkle with finely minced garlic and serve.