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Auspicious Dried Scallop

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100g dried scallops soaked in water
50g chicken fillets
1g garlic
4 egg whites
100g soup stock

  • Scald the scallops in soup stock, tear into pieces.
  • De-vein and mince the chicken fillets, add egg white, soup, dissolved cornstarch solution, salt and cooking wine, mix to make chicken sauce.
  • Melt lard in a wok to 4-fold hot, stir in the chicken sauce slowly, stir-fry over a low heat; transfer a half of the chicken sauce to a plate.
  • Stir scallops into the other half then transfer to the plate, sprinkle with garlic.

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