Steam Egg Whites with Seafood

Ingredients:
4 egg whites
2 cups of water (cooled boiled water, or chicken broth)
5 shrimps, thaw, peeled, and chopped
3 sticks of imitation crab meat, thaw and chopped
chopped green onions for garnish

Procedure:
1.  First, set up a wok with cold tap water with a metal lifter.  Place a large round glass dish on top of the metal lifter to check the water level.  The water level should reach to above half the height of the glass dish.
2.  Turn on the stove to medium-high heat.
3.  Beat 4 egg whites in a bowl and pour into a measuring cup.  Measure the volume of the egg whites.
4.  If the egg whites volume is 150 mL, add (1.5 times the volume, 1.5 x 150 mL = 225 mL) 225 mL of water and beat well.
*note the water should be cooled boiled water.  you may substitute with chicken broth for more flavour*
5.  When the water in the wok is boiling, add the beaten egg white mixture on to the round glass dish through a strainer.  Add your chopped shrimp and crab meat and green onions.  Cover.
6.  After 2 minutes, turn off the heat and cover to steam for another 20 minutes.
7.  The egg whites are done when you lightly shake the plate, and they should firm up like a jello and not liquidy.
8.  Serve like that or with a little bit of sweet soya sauce.

**a variation of this can be separately stir fry some marinated chicken strips and then add it on top of the steamed egg whites after step 6.**

Adapted from 吾淑吾食.