Hong Kong Silky Smooth Steamed Egg with Mushroom and Shrimp (without Steamer)

The weather has been cold, gloomy,rainy for the last few days and I have not been feeling well either.

Ugh...I have this chest pain that comes and goes as she pleases. I really have to watch what I eat now since one of my cousins died young because of a high cholestrol. So I thought of making something light and healthier. When I say healthier, I meant, avoid oily fatty food. Steamed egg is one of the dishes that my mom used to make when we were kids. The thing is, we don't have a steamer in our house so I was youtubing and googling trying to find a way to steam this dish without a steamer. So here is how I steam without a steamer. I used a big pot and filled with a 3/4 cup of water. Inside the pot, I used the pyrex  bowl for my steamed egg. I added pictures of my pot and pyrex so you know what I am trying to say :D

Ingredients:

• 6 Chinese dried mushroom- soak in hot water for 15 minutes. Then, sliced the mushroom. We will use the mushroom stock for our egg (1/2 cup  of mushroom stock)
• 10 Shrimps- peeled and chopped- blanched in hot water
• 2 Stalks of green onion- chopped
• Salt
• White Pepper
• Sesame Oil
• Fish Sauce/Soy Sauce
• 3 eggs
• 1/2 cup chicken stock

How to Cook:

1. Pour 1/2 cup of mushroom stock and 1/2 cup of chicken stock into the bowl.
2. Add in 3 eggs and whisk it until it bubbles and everything mixes evenly
3. Add in mushroom, green onion, salt, pepper, sesame oil and fish sauce.
4. Put 3/4 cup of water inside the big pot and let it boil.
5. Once the water is boiled, put in the pyrex bowl inside the pot and close the lid.
6. Let it steam for 15-20 minutes.
7. That is it! Easy and yummy! :)

Enjoy!