1 T. rice wine
1/2 T. ginger paste
1 t. light soy sauce
3/4 t. salt
3/4 t. sugar
1 t. dark sesame oil
pinch white pepper
1/2 t. rice vinegar
2 t. cornstarch
12 oz. chicken breast, trimmed and cut into bite size pieces
2 lobster tails, shelled, deveined, washed, dried and cut into bite size pieces.
Place ingredients into 2 sealable plastic bags, large enough to hold the chicken and shrimp, shake to combine. Add the chicken to one bag and the shrimp to the other. Let marinade for 30 minutes.
3 c. peanut oil
1 oz. bean threads
5 c. chicken stock
1 T. ginger paste
1 T. garlic paste
1/2 c. asst. mushrooms, cut into 1/2" dice
1/2 c. canned, sliced bamboo shoots, drained
3/4 c. fresh peas, shelled
3 egg whites, beaten
5 scallions, whites and light green, thinly sliced
Heat wok over high heat. Add peanut oil and allow to heat. Add bean threads. Be prepared with a kitchen spider to remove the bean threads almost immediately as they cook in only a few seconds. Remove and place on a paper lined plate to drain. Set aside.
Place chicken stock, garlic and ginger into a large soup pot. Heat to a boil over high heat. Add mushrooms and bamboo shoots, cover, return to a boil and allow to cook 2 minutes. Add peas, return to a boil and cook 2 minutes longer. Add chicken and it's marinade, bring back to a boil and allow to cook for another couple of minutes until chicken turns white. Add the lobster and it's marinade, stir and then add the beaten eggs, stirring to permit eggs to blend. Add the bean threads and scallions. Stir to blend and remove from heat.