Adapted from a recipe by wildcat at allrecipes.com. Very common in dim sum restaurants as a dessert. Original author’s note: “Very easy to make Chinese style Egg Tart, you can put the leftovers in the refrigerator for later use for up to 3 days. You can reduce the sugar used on the crust and the filling to fit your taste, this recipe is lightly sweetened. If you want to you, can add more sugar to the filling. Hope you enjoy it!”
My mom learned this dish from a teacher who taught home economics. All of my family member love it. We always ask my mom to make it in summer.
The closest thing I’ve found to my favorite at August Moon, though I’m much too lazy to bread the chicken (which I haven’t found any breading similar enough for my family’s taste, unfortunately). All my family members who have tried this absolutely love it, even my mother-in-law who dislikes most Asian food! Don’t be intimidated by the long list of ingredients. Please enjoy! 😀
Chicken rubbed with salt and then steamed, served with a ginger-scallion dipping sauce to bring out its full flavor. Serve with steamed rice. Serves 4 as a main course or 8 as part of a multi-dish Chinese style dinner.
Souffléed chicken served with sugar snap peas & mushrooms over rice. I first found this recipe in 1985 in an old used cookbook (I think it was called Mrs. Wong’s Chinese Cookbook). This recipe has been one of the most popular meals for my children and now my grandchildren. They are all grown up now, but they still call and ask for it.
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