Conpoy (Dried Scallop) Steamed Egg White

Why people make this dish

After a period of rich eating, Nourilo wanted something lighter and cleaner. This silky steamed dish — delicate egg white set in clear chicken broth, with threads of fragrant dried scallop running through it — is what he turned to. Dried scallop (conpoy or yao zhu) is a prized ingredient in Cantonese cooking: its deep umami flavour is built up by slow drying, which concentrates the sweetness and flavour of fresh scallop. In Chinese food therapy it is traditionally associated with nourishing yin, supporting kidney function, and benefiting people with high blood pressure, thirst, or restless sleep. Using egg whites instead of whole eggs keeps the dish even lighter — appropriate for those watching cholesterol. The key to a silky, smooth steamed egg is simple: use good stock (or plain boiled water), and seal the dish with foil or cling wrap during steaming to keep out water droplets.