Chicken Egg Cakes Recipe

Ingredients : Serves 4 - 6

55 g

4

2 cloves

10 g

15 ml

6

400 g

1/4

1/4

7.5 g

Garnishing

1

6 sprigs

1/4

1/4

Cellophane noodles

Dried mushrooms

Garlic, minced

Coriander (cilantro) leaves, finely chopped

Oil

Eggs

Chicken fillet, minced

Salt

Ground black pepper

Sugar

Green onion (scallions), sliced

Coriander (cilantro) leaves

Nuoc Cham sauce

Soy sauce

• Soak noodles in boiling water for 10 minutes. Chop into 2 cm sections.

• Soak mushrooms in boiling water for 10 minutes, drain and slice.

• Soften garlic in oil over medium heat

• Pre-heat oven to 300^oF/150^oC.

• In a bowl, beat eggs and add drained garlic, chicken, noodles, mushrooms, sugar, coriander leaves, and salt and pepper to taste.

• Combine thoroughly and pour into lightly greased heatproof individual soup bowls or one large tureen.

• Place bowls in a baking dish and fill it half way with water.

• Cover the bowls and steam until cakes are set, about 30 minutes.

• Remove lids for just long enough to turn the top golden.

• Serve garnished with green onions (scallions) and a sprig each of coriander leaves,

• Serve with separate bowl for nuoc cham sauce and soy sauce for dipping.