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Ingredients:
3 1/2 oz(100g) shrimps, shelled
2 tsp. (10g) Chinese ham, steamed and diced
3 1/2 oz (100g) chicken livers, diced
1 oz (25g) olive nuts, deep-fried
11 egg whites marinade:
1/4 tsp. salt, or to taste
1/2 egg white
2 tbsp water chestnut flour (substitute
cornstarch)
1/4 tsp. salt, or to taste
10 tbsp (150ml)
vegetable oil
for deep-frying
1/4 tsp.
cornstarch (corn
flour)
14oz (400ml) milk
1/4 tsp. baking soda
1/4 tsp.
MSG
Directions:
1. Beat 11 egg whites. Add salt and water
chestnut flour into milk. Stir in egg white and
mix well.
2. Mix the shrimps with the marinade and let
stand . Cook the chicken liver in boiling water
until barely cooked, remove and drain.
3. Heat 4 tbsp of the vegetable oil in a wok
over medium heat to210oF (100oC), or until small
bubbles appear around a piece of green scallion
or ginger tossed into the oil. Add the shrimps
and chicken liver, and fry just long enough to
seal in the juices. Remove and drain well.
4. Heat 6 tbsp oil in the wok over low heat to
just warm. Gradually add the milk, stirring in
only one direction until the milk thickens. Add
the shrimps, chicken livers, and ham. Cook ,
stirring until the milk is cooked. Remove in a
dish. Sprinkle with the deep-fried olive nuts,
and serve.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
