3 oz. minced chicken meat
1 tbsp. sherry
1 tbsp. minced scallion and ginger
1 oz. minced pork
Salt to taste
3 egg whites
2 tbsp. cornstarch dissolved in water
3 oz. mashed bean curd
12 duck eggs hard boiled and peeled
5-6 dried mushrooms soaked in water and minced
1 tbsp. minced Chinese ham
2 cups clear broth
1 oz. of a leafy green vegetable
2 sliced tomato
2 tbsp. chicken fat
1. Add minced chicken, 1 tsp. sherry, scallion and ginger, pork, salt, egg whites and cornstarch into mashed bean curd. Mix thoroughly.
2. Cut each duck egg into six parts. Take out the yolk. Cut off a small piece at the bottom of each piece of white to make it stand. Fill each piece of white with bean curd mixture. Sprinkle with minced mushrooms and ham. Steam for 20 minutes. Transfer them to a plate and place in a circle.
3. Mix broth, 1 tsp. sherry, salt, green leaves and tomato slices in a pot and bring to a boil. Add cornstarch and chicken fat. Place green leaves and tomato slices in the plate around the bean curd. Pour the broth over the dish. Serve. The dish is garnished like a lotus.