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Ingredients
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4 Eggs (50g each)
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5 slices Japanese fish cakes
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10 Gingko nuts
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5 fresh Shitake mushrooms
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50g Cooked chicken meat cubes
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Stock (Mix Together)
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500ml Warm water
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20g MAGGI Less Salt Concentrated Chicken Stock
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2 tsp Mirin (Japanese sweet cooking wine) - optional
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Method
| 1. |
Beat eggs, add in the stock mix and blend well. |
| 2. |
Strain the egg mixture into 5 steaming bowl, place into the steamer and steam over medium-low heat for about 10 mins. |
| 3. |
Add fish cakes, gingko nuts, mushrooms and chicken, continue to steam for another 5 mins. Turn off flame. |
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