- Mix chicken bouillon powder with 300ml water to create chicken broth. Add in egg whites and stir well. Strain through a sieve to remove bubbles and pour egg mixture into a shallow dish. Cover with foil and steam over medium heat for 15 mins with lid half opened.
- In a pan, heat up oil and sauté ginger until fragrant. Add elm fungus, wine, oyster sauce, 250ml water and bamboo shoots. Simmer for 5 mins. Then, put in tomatoes and toss well. Stir in thickening mixture and cook until sauce thickens.
- Remove steamed egg white from steamer and spoon over sauce mixture. Garnish with spring onions if desired. Serve immediately.