Japanese Steamed Egg in Tea Bowl

Ingredients:

Eggs 2 Fresh Chinese Mushrooms 4

Dried Scallop Stock 1 cup Spring Onion (shredded) 2 tbsps

Chicken Breast 75g

Method:

1. Put the eggs into a large bowl and beat well.

2. Bring the dried scallop stock into boil. Pour the stock into the egg a little a time and keep beating the egg at the same time.

3. Cut the chicken breast into thin slices; marinade them with salt, white pepper and corn flour.

4. Put the chicken and the Chinese mushrooms in a small bowl, pour in the egg; steam over low heat for around 20 mins until it is just done; sprinkle the shredded spring onions on top; serve while it is hot.

Gist:

1. Remember to use low heat.

2. To make the egg more smooth and soft, cover it up with a plate or microwave use plastic wrap when steaming.

Ingredients:
Eggs	2	Fresh Chinese Mushrooms	4
Dried Scallop Stock	1 cup	Spring Onion (shredded)	2 tbsps
Chicken Breast	75g

Method:
1.	Put the eggs into a large bowl and beat well.
2.	Bring the dried scallop stock into boil. Pour the stock into the egg a little a time and keep beating the egg at the same time.
3.	Cut the chicken breast into thin slices; marinade them with salt, white pepper and corn flour.
4.	Put the chicken and the Chinese mushrooms in a small bowl, pour in the egg; steam over low heat for around 20 mins until it is just done; sprinkle the shredded spring onions on top; serve while it is hot.

Gist:
1.	Remember to use low heat.
2.	To make the egg more smooth and soft, cover it up with a plate or microwave use plastic wrap when steaming.