Silk Mushroom Soup

Ingredients

100 g Boneless Chicken Breast, diced 1 cm
75 g Shrimp, peeled and cut 1 cm
3 pieces of Fresh Shiitake Mushrooms, sliced
1 tablespoon Soy Sauce

Egg Dough

2 Chicken Eggs
3 Egg Yolks
500 ml Broth
1 teaspoon Rice Vinegar
2 tablespoon Soy Sauce

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Making Steps

Stir well chicken, shrimp, mushrooms, and soy sauce. Let stand for 30 minutes, set aside.
Egg Dough: Whisk all the egg until blended. Add the broth, rice vinegar and soy sauce, mix well. Arrange chicken soaks in 150 ml heat-resistant bowls.
Pour the egg mixture into the bowl until it is rather full. Cover with aluminum foil.
Prepare another larger heat-resistant dish, fill with water as high as 1/4 the height of the dish.
an put the bowl containing the chicken egg dough in it.
Steam for 30 minutes until there is a yellow layer on top, remove the heat and Serve while warm.

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