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https://www.youtube.com/embed/U_oGPcXa7-A
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In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and Lee Kum Kee Panda Brand Premium Cooking Soy Sauce.
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Divide the mushroom and chicken evenly between two small tea cups. Add fish cake and pour the egg mixture into each cup until filled.
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Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover and steam for 12 minutes, or until the egg is firm but soft and silky like tofu.
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Garnish each cup with a sprig of parsley and serve. Enjoy!