Recipe by http://saymykitchen.com

Cantonese Double Boil Custard in Hua Diao 花雕煲仔蛋

Ingredients (enough for 4 pax with steamed rice and other dishes) : • • • • • •

4 eggs 3 pcs of back bacon (cut to small bit size) 4 pcs of shiitake mushroom (thinly sliced) 2 stalks of spring onion (finely chopped) 2 stalks of coriander (finely chopped) 500 cc warm water

Seasonings : • 3 tbsp Shaoxing Hua Diao wine 花雕酒 • 1 tsp sesame oil • 1/2 tsp anchovies seasoning powder (tsp = teaspoon; tbsp = tablespoon)

Directions : 1. Crack 4 eggs into large bowl. 2. Pour 500 cc warm water into bowl. 3. Add seasonings. 4. Hand beat mixture till it turn pale yellow. 5. Sieve beaten egg mixture into a small pot. 6. Spread sliced mushrooms evenly in small pot. 7. Spread bacon bits into egg mixture as well. 8. Arrange a bamboo mat at the base of another big pot. 9. Cover lid of small pot and place into big pot. Add water into big pot till 1/3 filled. 10. Cover lid of big pot. Turn on medium heat for 10 to 15 minutes (if using induction cooker) or 25 to 30 minutes (if using ceramic cooker). Do note that the length of time is also subject to size and type of pots used. The bigger and thicker the pot, the longer time required for cooking). 11. Remove small pot from big pot when egg custard is cooked. Garnish with finely chopped coriander and spring onions. 12. Serve hot with steamed rice and other dishes.