Korean Steamed Chicken With Vegetables

• 1 3-pound chicken, skinned and trimmed of excess fat
• 1 medium-sized onion, peeled and sliced into slivers
• 1 carrot, cut into 1-inch strips
• 2 canned bamboo shoots, sliced into strips
• 4 slices fresh ginger
• 1/4 teaspoon Cayenne pepper
• 8 dried Chinese mushrooms, soaked in hot water until soft, stems removed and discarded, caps sliced into strips
• 1 teaspoon vegetable oil
• 1 egg, separated
• 2 scallions, cut in 1-inch pieces
• 2 tablespoons low-salt soy sauce
• 6 walnuts shelled and the meat halved
• 1 tablespoon pine nuts

1. Bring the water to boil in a steamer, cover and reduce the heat to a simmer.
2. Place the whole chicken on a rack and let it cook for 1 to 1 1/2 hours.
3. When the chicken is cooked, remove it from the steamer and cool.
4. Increase the heat to high and boil the stock in the base until you have reduced it to about 2 cups, about 15 minutes.
5. When the chicken is cool, peel the meat off all the bones (discarding any fat and cartilage) and cut the flesh into bite-size pieces.
6. Pour the liquid from the steamer into a large saucepan and set it over medium heat.
7. Add the onion, carrot, bamboo shoots, ginger, Cayenne and mushrooms.
8. Cover, let the mixture come to a boil, reduce heat to low and simmer about 5 minutes.
9. Meanwhile, set a small frying pan over medium heat and coat the surface with half the oil.
10. Just before the oil begins to smoke gently add the egg whites, beaten, rotating the pan until they spread into an even layer.
11. Turn only once when the albumin has just set.
12. Repeat the process with the beaten egg yolks and turn both omlettes onto paper towels to drain.
13. When the omelettes are cool, slice them into diamond shapes, about 1 1/2 inches to a side.
14. Add the scallions and chicken to the simmering liquid in the saucepan.
15. Season with the soy sauce and add the walnuts.
16. Leave the saucepan uncovered and adjust the heat to continue simmering all ingredients.
17. Let the mixture cook for about 2 minutes; then transfer the contents to a heated bowl or tureen.
18. Scatter the egg diamonds and pine nuts over the top and serve at once.

chicken, onion, carrot, bamboo shoots, ginger, cayenne pepper, chinese mushrooms, vegetable oil, egg, scallions, lowsalt, walnuts, nuts

Taken from cooking.nytimes.com/recipes/10779 (may not work)