This recipe is for enjoying the texture of eggs at the most tendermost but easiest level. It has the sweetest aroma I have ever tasted in eggs using the least ingredients.
Ingredients
- 2 eggs
- 1 cup cooled chicken or fish stock
- 1 dash sake
- 0.5 teaspoons soy sauce
- 0.5 cups chopped cooked chicken breast meat
- 1 shiitake mushroom , sliced into strips
- 2 sprigs fresh parsley , for garnish
Instructions
-
1
In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between two small tea cups. Pour the egg mixture into each cup until filled.
-
2
Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Chinese Recipes
Margo's Chicken Adobo
Use equal parts vinegar, soy sauce and water. The secret ingredient is cinnamon. This can also be made in the slow cooker: after browning chicken, onion and garlic, transfer to slow cooker, add the rest of the ingredients, and cook on low for 6 to 8 hours, or 4 hours on high.
Sweet Asian Short Ribs
This is a sweet and savory dish that will have them licking their plates clean. If you prefer a thicker sauce, you can mix in 1 tablespoon cornstarch into sauce before serving.
Korean Ground Beef Stir-Fry
Korean ground beef stir-fry with zucchini, mushrooms, and carrots.