Submitted by:
Lee Kum Kee
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Egg Bean curd in Chicken Bouillon

Cooking Method: Boil  
Serving Size:   (person)
Preparation Time: 0   mins
Cooking Time: 0   mins


Crab roe 10 g / 克
Egg bean curd/Egg tofu250 g / 克
Button Mushroom (s)100 g / 克 [small]

Sesame Oil (Blended)
Sesame Oil (Blended)
adequate amount

  1. Cut egg bean curd and small button mushrooms into small dices.
  2. Heat wok. Add crab roes, Lee Kum Kee Concentrated Liquid Chicken Bouillon, clear stock and heat through. Add egg bean curd and button mushrooms. Add a starch solution and heat through. Sprinkle with Lee Kum Kee Pure Sesame Oil.

Tag: Egg bean curd, Chicken Bouillon

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