Mushroom Powder_LKK_EggPots
Lee Kum Kee

Pot Steamed Eggs

Serves 2
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Ingredients

30g or 1 small piece Chicken thigh, thinly sliced
30g Scallops, diced
3  Egg, beaten
1pc  Fresh Shiitake mushroom, sliced
1 tsp  Spring onion, finely chopped

Marinade

½ tsp  Lee Kum Kee Premium Mushroom Seasoning Powder
½ tsp  Minced ginger

Seasoning

Method

1 Marinate the chicken for 15 minutes then steam it for 2 minutes until cooked and set aside.
2 Add seasoning to egg mixture, then strain the egg mixture into cups or small bowls.
3 Cover the cups with cling film and steam over low medium heat for 5 minutes until it is set.
4 Remove cling film, add in chicken, scallops and mushrooms on top.
5 Then seal with cling film again and steam for further 3 minutes. Turn heat off and leave in steamer for 2 minutes.
6 Garnish with green onion and ready to serve.

Tips

1 Can replace chicken thigh and scallops by oyster and enoki mushroom to become a vegetarian version.
PREP TIME: 15 MINUTES | COOKING TIME: 12 MINUTES
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Stir-fried Cucumbers with Hot Spices By Ken Hom Stir-fried Cucumbers with Hot Spices By Ken Hom
Stir-fried Pork with Black Bean Garlic Sauce By Ken Hom Stir-fried Pork with Black Bean Garlic Sauce By Ken Hom
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
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