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Scallops and Eggs

Fish and Seafood

Scallops and Eggs
10 egg shells their tops cut off so they look like cups, the eggs separated into two bowls
1 cup chicken broth
½ teaspoon salt, divided
3 Tablespoons fresh spinach, stems discarded, leaves blanched half minute, then minced, excess water squeezed out and discarded
3 fresh sea scallops, steamed for three minutes, cut into thin strips, then minced
1 conpoy, soaked for an hour in warm water, then torn in thin strips, then minced
3 medium shrimp, shells and veins discarded, then minced
3 Tablespoons minced cooked chicken breast
1 large shiitake mushroom, stem discarded, cap finely minced
½ teaspoon ground black pepper
1 teaspoon rendered chicken fat
1 cup raw rice set in a bowl to hold uncooked egg shells, and set them in it
½ cup cooked bean thread noodles

1. Carefully rinse and drain egg shells and trim them evenly around their tops.
2. Strain and discard chalaza (the thick white part of the eggs) and mix with the salt.
3. Lightly beat egg yolks and set them aside.
4. Mix minced scallops and conpoy, the shrimp, chicken breast, and the mushrooms, and set this aside.
5. Mix pepper, rendered chicken fat, and cornstarch mixture and the scallop mixture and fill empty egg shells halfway, then steam them over boiling water for fifteen minutes, then cool them.
6. Mix egg yolks, drained spinach, and put into the halfway filled egg shells and steam five more minutes.
7. Boil cornstarch mixture, then peel and discard egg shells, and put them on a platter, the bean threads around them.
8. Next mix ground pepper, chicken fat, and cornstarch and pour this over the eggs, then serve.

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