Fried chicken egg with button mushroom

Ingredients: serves 4 people

-          4 fresh chicken eggs

-          200 g fresh button mushrooms, 1 inch in cap diameter used only

-          1 small bunch of bean thread noodles (50g)

-          1 tablespoon cornstarch

-          1 tablespoon clear water

-          2 cloves of red shallot, peeled and finely chopped

-          3 stalks of scallion, green and white part used, cut into thin rings

-          2 cloves of garlic, peeled and finely chopped

-          1 teaspoon of broth mix ( pork, beef, chicken are all ok..but I prefer seafood flavor)

-          1 tablespoon of fish sauce

-          2 teaspoon of granulated sugar

-          A pinch of ground white pepper

-          2 tablespoons vegetable oil for frying

Optional garnishes arranged on a plate and placed at table:

• some fresh ripe tomatoes, washed, thinly sliced
• some cucumbers, washed, thinly sliced
• some sprigs of fresh coriander, thinly chopped

Preparation:

Fresh button mushroom: soak in clear water  with a pinch of salt about 20-30 minutes, trim off any damaged spots, dirty stem. Transfer mushrooms in a colander, rinse under running water, and let them drain. Chop into small pieces.

Bean thread noodles: blanch in boiled water about 20-30 seconds, remove them out before they are too soft  and place in a colander to dry completely. Then rinse under cool running tap water. Drain the remaining water and cut  in 3 inch length

Prepare the chicken egg: beat the eggs and place in a mixing  bowl . Add 1 tablespoon water, chopped garlic, thinly sliced green part of scallion, 1 tablespoon fish sauce, 1 teaspoon granulated sugar and 1 tablespoon cornstarch; and whisk well to make egg wash. Then add the bean thread noodles.

How to cook:

1.      Place a skillet or frying pan  ( non-stick ) over medium high heat. Pour in 2 tablespoons cooking oil. When oil is hot, add the cut white parts of shallot. Gently stir until fragrant and rather crispy.

2.      Add the button mushroom pieces and saute for 2- 3 minutes. Season with 1 teaspoon broth mix and 1 teaspoon sugar. Transfer 1/3 mushroom to a small bowl. Place 2/3 in the mixing bowl containing egg wash.

3.      Pour in 2 tablespoons cooking oil. When hot, add red shallot and stir fry until fragrant and crisp.

4.      Add the mixture of egg and mushroom into the pan.

5.      Lower the heat to medium, and immediately cover the frying pan with a lid.

6.      Fry in hot oil for 2 minutes, then uncover, pour over 1 tablespoon vegetable oil.

7.      Add 1/3 mushrooms on top. Gently press on surface to bind the mushroom and egg. Cover, adjust the heat to low and simmer for another 2 minutes.

8.      When egg pie is cooked, turn off the heat, uncover and sprinkle with a pinch of white pepper and prepare for serving.

Serving:

 Carefully remove the whole egg pie with a turner and place in a flat platter. Divide the egg pie into 4, then 8 pieces for serving.

Enjoy immediately  with warm rice, rice noodle or bread and tomato sauce or sweet garlic soy sauce added sliced chili.

Posted in: Egg,Mushrooms