Auspicious Dried Scallop Materials: 100g dried scallops soaked in water 50g chicken fillets 1g garlic 4 egg whites 100g soup stock Preparations: 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.