Cantonese Steamed Eggs
Recipe
| Ingredients |
Amount |
Unit |
| Eggs |
3 |
Units |
| Scallion |
1 |
Unit (15g) |
| Chicken Stock |
2/3 |
Cups (150ml) |
| Peanut Oil |
2 |
Tablespoons |
| Shaoxing Wine |
1 |
Tablespoons |
| Light Soy Sauce |
2 |
Teaspoons |
- Finely slice the scallion greens. Mix together the eggs, chicken stock, and Shaoxing wine.
- Pour the egg mixture into a shallow dish.
- Cover the dish with plastic wrap. Place the covered dish in a wok with a steamer rack. Steam, with lid on, for 10 minutes.
- Turn off the heat and remove the plastic wrap from the dish Sprinkle the scallions on top.
- In a small pot, heat the peanut oil for 3-4 minutes. Carefully pour the oil onto the egg dish.
- Add the light soy sauce evenly on top of the dish. Serve immediately.
