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.
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.
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