Materials
Pigeon Egg 12 pc
Fresh small Mushrooms 100 g
Chicken Meat 100g
Minced Garlic 1/4 tbsp
Red Pepper 1 pc
Sauce
Stock Soup 6 tbsp
Black Pepper Powder 1/2 tbsp
Sugar & Dark Soy Sauce 1/2 tbsp
Light Soy Sauce 1/2 tbsp
Conflour 1 tbsp
Steps
1) Boil pigeon eggs until cooked, move shell after eggs cool
2) Parboil the boiled pigeon eggs in hot oil until golden, dish up
3) Wash red pepper, move out seeds, cut into small slices
4) Heat wok with 1 tbsp oil, add mushrooms & chicken meat and stir fry
5) Add eggs, sauce and minced garlic, mix well
6) Dish up until boiled, sprinkle the red pepper over and serve
Remark
tbsp - table spoon
Quail eggs can instead of pigeon eggs, more easy to be purchased
