100g dried scallops soaked in water
50g chicken fillets
4 egg whites
100g soup stock
Scald the scallops in soup stock, tear into pieces.
De-vein and mince the chicken fillets, add egg white, soup, dissolved cornstarch solution, salt and cooking wine, mix to make chicken sauce.
Melt lard in a wok to 4-fold hot, stir in the chicken sauce slowly, stir-fry over a low heat; transfer a half of the chicken sauce to a plate.
Stir scallops into the other half then transfer to the plate, sprinkle with garlic.