Hi! I'm Joanna, or Jo. Cooking is an avenue for me to celebrate culture, heritage, and the stories behind each recipe. I focus on nostalgic recipes that are easy to recreate and enjoy.
Joanna Chung
•
May 29, 2024
Do ahead: rehydrate scallops (1–1 ½) with hot water for ~30 min–1hr.
Crack eggs (4) in a bowl and beat till mixed well.
Add water (1 ½ cups), chicken bouillon powder (1 tsp), and salt (½ tsp). Then mix well.
Add oil to a steaming dish and use a paper towel to spread it around
Spread pieces of rehydrated scallops at the bottom of the steaming dish, then carefully pour in egg mixture.
Place your steaming dish with the egg on top of the steaming rack inside a pot with shallow hot/boiling water. Steam on low heat (important! If the heat is too high, the egg mixture will begin to boil/bubble up and the texture will no longer be smooth and silky) with a lid on for ~10 minutes or until the egg is set and jiggly. In the last 1-2 minutes, leave a gap in the lid to let the steam leak a little. Remove dish from heat.
Drizzle sesame oil (½ Tbsp) and soy sauce (½ Tbsp) on top, then garnish with scallion. Enjoy with warm rice!
