Sign In:

Diced Silkie Meat on Steamed Eggs

Read Other Version

Descriptions

Silkie Chicken Legs is a new Wingtat product which is liked by many beginner/young cooks. Handling the chicken legs and removing the meat off the bones is much easier than dealing with a whole chicken. Silkie Chicken is not only great for making healthy soups but can be used to prepare nutritious dishes for the family. Free range egg also contains lots of nutrition; the steamed eggs taste extra creamy and smooth if the right amount of water and proper preparation is applied. Stir-fry some colorful vegetables with the diced Silkie leg meat and gently placed over the steamed eggs. This is a nutritionally balanced, flavored dish suitable for both the young and old.

Ingredients

Marinade:
  • Salt1/2tsp
  • Ginger wine2tsp
Spices / Sauces:
  • Salt1/4tsp
  • Sugar1/4tsp
  • Soy sauce1tsp
  • Cornstarch1/2tsp
  • Water2 tbsp
recommended wingtat product

Directions

  • Remove the bone from silkie leg, cut into stripes and then diced largely. Marinate for 10 minutes.
  • Remove the root of kidney bean and cut into fine pieces. Peel and dice carrot. Soak the mushrooms until tender. Remove the stalk and cut into think slice.
  • Beat eggs, pour into one and a half cup of water then gently mix well. After filtering foam, Steam on a plate for a while.
  • Heat oil and sauté diced ginger. Add silkie leg dice and fry. Fry kidney bean, carrot and mushroom slices until it done. Finally add seasonings and mix well, put silkie leg dice on the top and dish up.