Recipe Photo Recipe Title
cooking process

cooking process
This dish is one of my favorite ways to prepare eggs at home. Usually I add a generous amount of coarse ground pepper for extra spiciness. The combination of the thick soup and smooth egg produce a tantalizing texture. In this recipe, I've reduced the quantities of vinegar and pepper to ensure wide appeal. If you like spicy food, adjust the seasoning to your taste.

cooking process
[Egg Custard]
1-2 eggs
1.5 cups chicken stock
1 tablespoon Chinese rice wine
1/3 teaspoon salt
2 dried scallops
2 dried shiitake mushrooms
1 chicken filet
1 oz. boiled bamboo shoots
1 bunch of spring onions
2 cups chicken stock
1.3 tablespoons soy sauce
1 tablespoon Chinese rice wine
1/3 teaspoon salt
1/4 teaspoon pepper (black or white)
1 tablespoon potato starch
2 teaspoons vinegar

advance preparation

・ Gently wash the dried scallops and put them in bowl with 1/2 cup of water. Soak for 1 -2 hours, then flake the scallops. Since the scallops will be cooked later, don't worry if their centers are still hard as long as they flake.

Tips To ensure the best taste, cover the scallops with water and leave to soak for at least an hour or two, or as long as overnight. If you are in a hurry, pour boiling water over the scallops and leave for 20 minutes. When soft enough to be flaked with your fingers, the scallops are ready. Reserve the water for the broth.
・ Soak dried shiitake in water for an hour. Reserve the water for the broth.

・ Make the soup by combining the reserved water from the scallops and shiitake with chicken stock. Adjust the quantities to your preference.

・ Julienne the shiitake and bamboo shoots.

・ Parboil the chicken and shred vertically with your fingers.

・ Mince the spring onions.
Tips In Chinese stir-fries that call for mixing ingredients, the general rule is to cut all ingredients to the same size and shape.


Gently beat the egg until the yolk and white blend together. If you beat the egg too hard, it will not have a smooth texture when cooked. Mix in the room temperature stock, Chinese rice wine, salt and pepper.
Tips Adjust the firmness of the custard to your preference by varying the ratio of egg and stock. The standard ratio is 200cc of stock to 1 medium-size egg.

Pour mixture through a strainer to ensure that the texture of the eggs is smooth when steamed.
Tips Strain slowly to prevent air from becoming trapped in the liquid.

Divide the mixture equally into four small bowls. Heat a steaming basket or steamer and when steam rises put the bowls inside. Place a cloth under the lid of the steamer to prevent condensation from falling into the egg custard. Steam on high for 2 minutes, then low for 7 minutes. Pierce the custard with a bamboo skewer. If no egg clings to the stick, the custard is done.
Tips You can tell if you are steaming the custard too long on high heat by looking for the appearance of tiny bubbles on the surface.

Meanwhile, make the sauce. In a wok heat the 2 cups of chicken stock with the dried scallops, shiitake, bamboo shoots and chicken. Add soy sauce, Chinese rice wine and salt.

Dissolve the potato starch in an equal amount of water.
Tips The basic ratio for potato starch and water is 1:1. Since potato starch is often called for as a thickener in Chinese dishes, this ratio is a convenient thing to remember.

process photo [6]
When the soup boils, remove any scum and season with pepper. Stir in the potato starch dissolved in water, then stir in the vinegar and spring onions.
Tips Add the vinegar while the soup is boiling and the heat will break down the sourness, leaving a sweet, mild flavor.

Using a ladle or pouring directly from the wok, pour the soup over the hot steamed egg custard.

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