[cooking] HK style steamed egg with chicken broth

This is a typical home-style Chinese food that has been an all time favourite in many families. However this is less popular in any Chinese restaurant’s menu and it would be rather easier if you try to make your own.

What you need:
– 3 large eggs (about 150ml)
– 225ml chicken broth
– 1-2 tbsp vegetable oil
– pinch of dried scallops (soak and soften in water first)
– 1 tbsp seafood soy sauce

What you do:
1. Beat the eggs and add chicken broth in and mix well
2. Transfer egg content through a sift to a plate to get rid off the air bubbles and to ensure the smoothness of the steamed egg
3. Steam the plate of eggs in boiling water for two minutes and turn off the heat, keeping the lid close and let it sit in the remaining heat for 20 minutes
4. Heat the oil, then place the dried scallops on top of the surface and pour the heated oil on top
5. Pour seafood soy sauce and serve

p.s. Using chicken broth to steam will enhance the flavour, however you can always use water instead. You can also use plastic food wrap to cover the steam egg before it goes to the steamer to ensure it comes out flawlessly. Please note that you can add more or less eggs, just keep in mind that the eggs and liquid ratio is 1:1.5