Ingredients:
- 1 piece boneless chicken, about 3 oz (100 g);
- 3 - 4 Shiitake mushrooms, about 1 oz (30 g);
- 2 Chinese dry scallops, about 1 oz (30 g);
- 1 teaspoon finely julienne ginger;
- 5 large fresh eggs;
- 15 half shells water;
- 1/2 tablespoon liquid aminos/soy sauce;
- 3/4 tablespoon dark soy.
For marinate
- A pinch cornstarch;
- A pinch sugar;
- 1/2 teaspoon liquid aminos/soy sauce;
- 1/2 teaspoon vegetable oil.
Recipe:
Serving for 2
- Soak Shiitake mushrooms for 30 minutes or more, slice 1/4” (0.75 cm) thick;
- Break to smaller pieces and soak Chinese dry scallops for 30 minutes or more;
- Cut chicken to 1 1/2” (4 cm) long stripes;
- Marinate chicken for 10 - 15 minutes;
- Add 13 - 15 half egg shell water, 1 egg to 3 half egg shell water, can use water from soaking mushrooms and dry scallops;
- Beat eggs and water until white disappear, about 10 minutes;
- Strain egg mixture to get rid of air bubbles;
- Place chicken stripes, mushroom slices and dry scallops on the bottom of a shallow bowl;
- Pour egg mixture on top;
- Add julienne ginger;
- Place over water in a wok/large sauce pan;
- Cover the bowl with a plate;
- Steam for 5 minutes over medium high heat;
- Lower to simmer continue for 15 more minutes;
- Check and cover again let it solidify more;
- Top with liquid aminos and dark soy;
- Plate and serve hot.