Snow Fungus & Egg Rice Bowl

Name: How to cook Snow Fungus & Egg Rice Bowl - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Snow Fungus & Egg Rice Bowl

This dish was originally s simple stir-fry dish. I used to just stir-fry Snow Fungus and Eggs. One day I added Chicken Stock to it and thickened it with Potato Starch. I liked the result very much, and I made it into a rice bowl dish, as I always eat it with rice. This dish is very filling.

Ingredient

Food ration :

1 serving

4 g

Dried Snow Fungus

small clove Garlic *finely chopped, can be replaced with Ginger

thick Spring Onion *thickly sliced diagonally

Egg *lightly whisked

1 teaspoon

Rice Vinegar

serving Freshly Cooked Rice

1/2 cup

Chicken Stock *OR 1/2 cup Water & 1/2 teaspoon Asian Chicken Bouillon Powder

1/2 teaspoon

Salt *OR as required

A few

drops Sesame Oil

1/2 teaspoon

Soy Sauce

1 teaspoon

Potato Starch

Cooking instructions

* Step 1

Soak Dried Snow Fungus in cold/warm water until softened. Wash very well and drain. Remove the hard bottom bits if required, and tear into small pieces.

* Step 2

In a small bowl, combine all the Sauce ingredients except Potato Starch. Taste the sauce and alter the amount of Salt depending on the saltiness of the stock. You need to season the sauce strongly. Once it is seasoned, add Potato Starch and mix well.

* Step 3

Lightly season Egg with Salt & White Pepper. Heat about 1/2 tablespoon Oil in a frying pan over medium heat, cooked Egg softly and transfer to a plate.

* Step 4

Add an extra small amount of Oil to the pan, cook Garlic, Spring Onion and Snow Fungus. When Spring Onion is cooked, stir the sauce and add it to the pan. Stir until the sauce thickens, return the Egg, sprinkle with Vinegar, and mix to combine.