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Рецепт Lotus Blossom Omelet In Broth
by Global Cookbook

Lotus Blossom Omelet In Broth
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Ингредиенты

  • 4 x dry black mushrooms
  • 2 lrg Large eggs
  • 1 pch salt
  • 1 tsp vegetable oil
  • 1/2 c. shredded cooked chicken breast
  • 2 piece pressed bean curd - (4 ounce ea) cut thin strips
  • 1/2 c. smoked ham in thin strips
  • 1 c. spinach leaves
  • 1 c. chicken stock (or possibly canned chicken broth)
  • 2 Tbsp. Chinese rice wine (or possibly dry sherry)
  • 1 tsp sesame oil
  • 1/4 tsp salt
  • 1/4 tsp freshly-grnd white pepper

Инструкции

  1. Pour sufficient hot water over the mushrooms to cover them completely. Let soak till softened, about 20 min. Drain. Throw away the stems and cut the caps into thin strips.
  2. Beat the Large eggs together with a healthy pinch of salt in a small bowl. Heat a wide non-stick frying pan over medium heat till warm. Add in the oil. Pour in the Large eggs and tilt the pan to coat the bottom proportionately with a thin layer of egg. Cook till the Large eggs are lightly browned on the bottom and set on top, about 1 minute. Carefully turn the egg sheet over and cook for 5 seconds. Slide the Large eggs onto a plate.
  3. Fit the omelet into a 1-qt heat proof bowl, 6 inches in diameter and 4 inches deep so it comes up the sides and overhangs the edges. Using the mushroom, chicken, tofu and ham, separately cover each quarter of the bottom of the omelet-lined bowl with a different ingredient. Fill in any empty spaces with any remaining tofu. Bring the sides of the omelet over the filling and press firmly to compact.
  4. 4.Prepare a wok for steaming. Set the bowl into the steamer and steam till heated through, about 10 min. Invert the bowl onto a large, shallow, serving bowl. Lift the bowl carefully and with a kitchen scissors or possibly paring knife, score the top of the omelet in a cross shape and peel back the points to reveal the filling. Arrange the spinach around the filled omelet.
  5. For the Seasoned Broth: Bring the stock, rice wine, sesame oil, salt and pepper to a boil in a small saucepan. Ladle the broth around the filled omelet and over the spinach, so it wilts the spinach. Serve warm.
  6. This recipe yields 4 servings.