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Wintermelon and Egg Whites

Vegetables, also Vegetarian Foods

Wintermelon and Egg Whites
1 pound winter or fuzzy melon, peeled, seeded, and coarsely grated
1 teaspoon fresh peeled ginger, coarsely grated
2 teaspoons Chinese rice wine
1 teaspoon chicken fat or lard
2 shallots, peeled and minced
2 cups chicken stock
1 Tablespoon cornstarch mixed with one Tablespoon of cold water
4 egg whites, beaten until foamed and almost stiff
2 teaspoons sesame oil
1. Mix melon, ginger, and rice wine and set aside in a heat-proof bowl for fifteen minutes, then steam them in that bowl over boiling water for fifteen minutes more.
2. Heat chicken fat or lard and brown the shallots for three minutes until they start to caramelize.
3. Add melon to shallot mixture and the stock and bring to the boil, then add cornstarch mixture and stir until it thickens. Then add egg whites and the sesame oil, and stir for one minute. Then serve.

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