Pigeon Egg With Mushroom

Putonhua : cao gu ge dan

Ingredients
Pigeon Egg  12 pc              Fresh small Mushrooms  100 g               Chicken Meat Dices  100g
Minced Garlic  1/2 tbsp           Shredded Onion  1/4 pc           Small Dry shrimps  5-8 pcs
Broccoli   1/3 stalks         Small Sliced Carot  5-8 pcs

Sauce
Stock Soup  2 tbsp             Black Pepper Powder  1/2 tbsp             Sugar & Dark Soy Sauce  1/2 tbsp
Light Soy Sauce  1/2 tbsp             Conflour  1 tbsp

Steps
1) Boil pigeon eggs until cooked, move shell after eggs cool
2) Parboil the boiled pigeon eggs in hot oil until golden, dish up
3) Soak dry shrimps, wash red pepper, move out seeds, cut into small slices
4) Wash broccoli, chop into small stalks, boil 2 minutes in hot water, drain up
5) Heat wok with 1 tbsp oil, add mushrooms & chicken meat and stir fry
5) Add eggs, dry shrimps, carots, broccoli, sauce and minced garlic, mix well
6) Stirring cook until sauce almost dry, dish up and serve

Remark 
tbsp – table spoon
Quail eggs can instead of pigeon eggs, more easy to be purchased