3 1/2 oz dried scallops
9 fl oz chicken and duck or chicken stock
10 egg whites
2 tsp melted chicken fat
2 tsp rice wine
1/2 tsp MSG (optional)
2 tsp ginger, chopped finely
Salt to taste
2 tsp corn starch dissolved in 2 tbsp water

Scallops With Egg Whites

1. Rinse the dried scallops and rub off any white film on their surface. Wash and place in heat proof bowl, with 9 oz water. Steam in steamer for 1 1/2 hours, replenishing water as needed. Drain, reserving the stock.
2. Let the scallops stand until cool enough to handle, then shred by hand, discarding the hard muscles. Return the scallop shreds to the water to marinate.
3. Whisk together the egg whites, 5 1/2 oz of the stock, 1 tsp of the rice wine, 1 tsp of the ginger, and 1/8 tsp of the salt. Mix well, remove the scum on the surface.
4. Place in heat proof bowl and steam over low heat for about 10 minutes. Pour into a serving bowl.
5. Heat the remaining stock in a wok or pot. Add the scallops, the MSG, the remaining 1 tsp rice wine, the remaining 1 tsp ginger, and the remaining 1/8 tsp salt. Bring to a boil and skim off any foam.
6. Add the corn starch-water mixture and cook, stirring, until thickened. Sprinkle with the melted chicken fat, pour over the egg whites, and serve.