3 Large Eggs
1 Scallion (15g)
2/3 cup Chicken Stock (150ml)
2 tbsp Peanut Oil
1 tbsp Shaoxing Wine
2 tsp Light Soy Sauce
Cover the dish with plastic wrap.
Place the covered dish in a wok with a steamer rack.
Steam for 10 minutes with lid on.
Remove the plastic wrap from the dish.
Sprinkle on scallions liberally.
In a small pot, heat the peanut oil for 3-4 minutes.
Pour the oil onto the egg dish.
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