4 Servings

Directions:

Soak dried shrimp, and dried black mushrooms in warm water for 20 minutes before chopping.

Combine 6 eggs, 1 teaspoon salt, wine, and 1 cup chicken soup in bowl, beat at medium speed for 90 seconds. Add green peas, shrimp, mushroom, ham, carrot, and ground pork in bowl; mix well. Grease sides and bottom of Pyrex pan with corn oil. Pour eggs mixture into pan.

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Heat water in steamer, bring to a boil, steam egg mixture over low heat for 25 minutes. Remove from heat.

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What you'll need:

	6	eggs
	2	oz. ground pork
	2	cans chicken soup (10 oz. unsalted)
	1	teaspoon cornstarch
	1	teaspoon white wine
	½	tablespoon soy sauce
	1½	teaspoons salt
	1	tablespoon green peas
	1	tablespoon dried shrimp, chopped
	2	slices ham, chopped
	1	small carrot, chopped
	1	black mushroom, chopped
	1	bunch cilantro

Directions: (continued)

Prepare Cream Soup:
Combine 1/2 tablespoon cornstarch and 1 tablespoon cold water in cup. Boil 2/3 cup of chicken soup, add soy sauce, 1/2 teaspoon salt, and cornstarch mixture. Stir until smooth and thickened. Remove from heat.

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Pour steamed egg cake upside down onto a platter. Cut into rectangular chunks. Pour cream soup (see step 4) over egg cakes. Garnish with cilantro. Serve. Makes 4 servings.

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