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Ingredientes
- 4 x dry black mushrooms
- 2 lrg Large eggs
- 1 pch salt
- 1 tsp vegetable oil
- 1/2 c. shredded cooked chicken breast
- 2 piece pressed bean curd - (4 ounce ea) cut thin strips
- 1/2 c. smoked ham in thin strips
- 1 c. spinach leaves
- 1 c. chicken stock (or possibly canned chicken broth)
- 2 Tbsp. Chinese rice wine (or possibly dry sherry)
- 1 tsp sesame oil
- 1/4 tsp salt
- 1/4 tsp freshly-grnd white pepper
Direcciones
- Pour sufficient hot water over the mushrooms to cover them completely. Let soak till softened, about 20 min. Drain. Throw away the stems and cut the caps into thin strips.
- Beat the Large eggs together with a healthy pinch of salt in a small bowl. Heat a wide non-stick frying pan over medium heat till warm. Add in the oil. Pour in the Large eggs and tilt the pan to coat the bottom proportionately with a thin layer of egg. Cook till the Large eggs are lightly browned on the bottom and set on top, about 1 minute. Carefully turn the egg sheet over and cook for 5 seconds. Slide the Large eggs onto a plate.
- Fit the omelet into a 1-qt heat proof bowl, 6 inches in diameter and 4 inches deep so it comes up the sides and overhangs the edges. Using the mushroom, chicken, tofu and ham, separately cover each quarter of the bottom of the omelet-lined bowl with a different ingredient. Fill in any empty spaces with any remaining tofu. Bring the sides of the omelet over the filling and press firmly to compact.
- 4.Prepare a wok for steaming. Set the bowl into the steamer and steam till heated through, about 10 min. Invert the bowl onto a large, shallow, serving bowl. Lift the bowl carefully and with a kitchen scissors or possibly paring knife, score the top of the omelet in a cross shape and peel back the points to reveal the filling. Arrange the spinach around the filled omelet.
- For the Seasoned Broth: Bring the stock, rice wine, sesame oil, salt and pepper to a boil in a small saucepan. Ladle the broth around the filled omelet and over the spinach, so it wilts the spinach. Serve warm.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 4 servings | |
| Calories 154 | |
| Calories from Fat 79 | 51% |
| Total Fat 8.85g | 11% |
| Saturated Fat 2.16g | 9% |
| Trans Fat 0.06g | |
| Cholesterol 140mg | 47% |
| Sodium 690mg | 29% |
| Potassium 300mg | 9% |
| Total Carbs 1.76g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.5g | 0% |
| Protein 14.51g | 23% |
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