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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Lemongrass and Sesame Steamed Sea Bass By Jeremy Pang Lemongrass and Sesame Steamed Sea Bass By Jeremy Pang
Mother's Oyster Sauce Noodles By Sandia Chang Mother's Oyster Sauce Noodles By Sandia Chang
Pan Fried Chicken on Crispy Noodles By Ken Hom Pan Fried Chicken on Crispy Noodles By Ken Hom
Peanut Butter Ribs By Ping Coombes Peanut Butter Ribs By Ping Coombes
Pei Pa Tofu By Jeremy Pang Pei Pa Tofu By Jeremy Pang
Plum & Ginger Pork Belly (BBQ) Plum & Ginger Pork Belly (BBQ)
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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