Directions

To Cook

1. Bring a saucepan of water to the boil, add bamboo fungus. Boil for 2-3 mins, drain well and set aside.
2. Carefully place egg tofu on a heat-proof dish, sprinkle salt evenly and wrap dish with plastic food wrap. Steam egg tofu for 5 mins.
3. Remove the dish from steamer, then remove plastic food wrap and drain away water in the dish. Decorate the plate of egg tofu with blanched broccoli and set aside.
4. In a saucepan, add chicken broth, chicken powder and oyster sauce. Bring the chicken broth to the boil, add cooked bamboo fungus. Simmer for 1-2 mins. Slowly add desired amount of thickener, constantly stirring.
5. Remove bamboo fungus and arrange on top of egg tofu.
6. Garnish silken egg tofu with crab roe and serve with steamed Jasmine rice.