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