Stewed Steamed Rice with Conpoy & Egg
Carmela Lee, Registered Dietitian (UK); Education Sub-committee of Hong Kong Nutritional Association, said "Simple ingredients plus creativity make this wonderful dish. Egg is rich in protein, and can be used as a meat alternative. Cooking white and yolk separately not only maintains the nutrient content of the whole egg, but also adds colours to the dish."
Ingredients (Serve 2):
|Chinese kale, sectioned||20g|
|Dried scallops (conpoy)||15 g|
|Canola oil||2 teaspoons|
|1.||Blanch the sectioned vegetable. Let stand.|
|2.||Rinse rice. Add water and cook until done. Let stand.|
|3.||Heat the wok. Stir-fry the egg white until done. Let stand.|
|4.||Put the rice on a plate. Let stand.|
|5.||Bring the broth to the boil. Add the dried scallops, vegetable, egg white, and then the cornstarch water and yolk. Pour over the rice to serve.|
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Canton Room – Gloucester Luk Kwok Hotel.
Extract from CookSmart, Issue 15