Scallop Fu Yung

Ingredients:

2 tbsps cornstarch
1 tsp salt
½ lb scallops, cut into ¼ inch thick slices
1 tbsp dry sherry
½ lb chicken breast meat, cut into ¼ inch thick slices
9 tbsps oil
5 egg whites
1 cup chicken stock
Large pinch of white pepper
2 tbsps chopped cooked ham
2 tbsps chopped parsley

Cooking methods:

Mix together the sherry, ½ tsp of the salt and 1 tbsp of the cornstarch.

Add the scallops and chicken and turn to coat in the mixture.

Heat 4 tbsps of the oil in a pan. Add the scallops and chicken and stir fry for 1 minute. Remove from the heat.

Whisk the egg whites until stiff, then fold in the remaining cornstarch and salt, the stock, pepper, scallops and chicken.

Heat the remaining oil in the pan. Add the egg white mixture and stir fry until form. Serve immediately, sprinkled with the chopped ham and parsley.

Note:

For a delicate garnish, top with a red pepper, cut to form a flower head shape, and place parsley sprigs in the centre.