日式茶碗蒸 Japanese Style Steamed Egg Custard
Ingredients
- Upper Chicken Thigh 100g(Diced)
- Halibut 100g(Deboned and Diced)
- Shiitake Mushroom 1pc(Sliced)
- Egg 3 pcs(Beaten)
- Chopped Green Onion 1Tsp
Marinade
- Lee Kum Kee Premium Mushroom Powder ½Tsp
- Lee Kum Kee Minced Ginger ½Tsp
- Green Onion ½ pc(Sectioned)
Seasoning
- Lee Kum Kee Premium Mushroom Powder 1Tsp
- Lee Kum Kee Salt Reduced Soy Sauce 1Tsp
- Warm Water 250ml
How to make it
- Marinate the chicken and halibut for 15 minutes.
- Steam the chicken and halibut for 5 minutes and 3 minutes respectively.
- Boil the mushrooms, drain after boiled.
- Mix all the seasonings, add it into the egg and strain the egg mixture.
- Pour the egg mixture into 2 bowls, then seal with clingwrap and steam for 6 minutes.
- Unseal the clingwrap, add in chicken, halibut and mushrooms. Then seal with clingwrap again and steam for 2 minutes. Sprinkle with green onion.
材料
- 鸡肉 15克(切块)
- 比目鱼 15克(切块)
- 鲜冬菇 1朵(切片)
- 鸡蛋 3只(搅匀)
- 葱花 1茶匙
腌料
- 李锦记特鲜菇粉 ½茶匙
- 李锦记姜蓉 ½茶匙
- 葱 ½条(切段)
调味料
- 李锦记特鲜菇粉 1茶匙
- 李锦记减盐头抽 1茶匙
- 温水 250毫升
烹调步骤
- 将鸡肉及比目鱼腌15分钟。
- 将鸡肉及比目鱼分别蒸5分钟及3分钟，备用。
- 锅中煮滚水后加入冬菇，煮熟后沥干备用。
- 混合所有调味料后加入蛋浆中拌匀，然后过筛。
- 将蛋浆分别倒入2个碗中，然后封上保鲜膜，蒸6分钟。
- 打开保鲜膜，放入鸡肉粒、比目鱼粒及鲜冬菇，再封上保鲜膜，蒸2分钟。最后洒上葱花。
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.