Serves 4
Directions
- 1Slice the onion.
- 2Slice the ginger.
- 3Roughly chop the baby cabbage.
- 4Soak dried mushrooms in cold water to soften.
- 5After soaking, cut the mushrooms into small pieces.
- 6Cut the boneless chicken thigh into small pieces.
- 7Combine the chicken thigh and mushrooms.
- 8Add mushroom vegetarian oyster sauce.
- 9Add rice wine.
- 10Add salt.
- 11Add white pepper powder.
- 12Add sesame oil.
- 13Mix well and marinate for 20 minutes.
- 14Whisk the eggs and set aside.
- 15Heat oil in a pot.
- 16Pour the egg mixture into the pot.
- 17Stir-fry until half cooked, then remove from the pot.
- 18Add some oil to the original pot.
- 19Add ginger and onion to the pot.
- 20Add a little water.
- 21Stir-fry the onions until softened.
- 22Add the baby cabbage.
- 23Add the half-cooked scrambled eggs.
- 24Add the marinated chicken and mushrooms.
- 25Add about 400ml of mushroom soaking water.
- 26Cover the pot with a lid.
- 27Simmer over medium-low heat for 5 minutes.
- 28Simmering is complete.
- 29Season with salt.
- 30Stir-fry to mix well.
- 31Cook to your desired consistency.
- 32Done.
Ingredients
- 0.5 顆 洋蔥
- 15 g 乾香菇
- 2 片 老薑
- 4 株 娃娃菜
- 1 片 去骨雞腿
- 190 g 去骨雞腿
- 3 顆 雞蛋
- 1 大匙 香菇素蠔油
- 1 大匙 米酒
- 少許 鹽
- 1 小匙 香油
- 少許 白胡椒粉
- 400 ml 浸泡香菇的水
- 隨口味 鹽
Equipment
knifecutting boardbowlpotspoon
Tips
- Adjust stewing time based on pot type and amount of ingredients
- Le Creuset 26cm cast iron pot is used
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