Silky steamed egg with chicken and shiitake, with plain congee
Eggs steamed with warm water until silkier than tofu, topped with diced chicken and shiitake and served with plain congee — soft and easy to eat even when tired.
- 35 min
- Serves 2
- Steam
- Easy
Why it suits you: Qi-deficient people tire easily and have weak appetites, and Major Heat's dizzying heat and heavy sweating drain qi further, so breakfast must be nourishing and easy to digest. Silky steamed egg needs barely any chewing, chicken and shiitake boost qi and strengthen the spleen, and warm congee soothes the stomach — energy for the day without heaviness.
Method
Prep 15 min · Cook 20 min- 1Bring the leftover rice and water to the boil, then simmer for 15 minutes until creamy and season with a little salt.
- 2Marinate the chicken with 1 tsp soy sauce and the cornflour for 10 minutes; dice the soaked shiitake.
- 3Beat the eggs with the warm water and a pinch of salt, about 1 part egg to 1.5 parts water, then strain into a shallow dish.
- 4Scatter over the chicken and shiitake, cover with a plate or cling film and steam over a medium-low heat for 12 minutes once the water boils. Sprinkle with spring onion.
- 5Drizzle the egg with the remaining soy sauce and eat with the warm congee.
Cautions
- Steam the egg until fully set and dice the chicken small so it cooks through.
Chef's tips
- Straining the egg and covering the dish gives a smooth, bubble-free surface; keep the heat moderate or it turns honeycombed.
The TCM view
Egg is sweet and neutral, nourishing yin and blood and supporting the spleen and stomach; chicken is sweet and warm, warming the middle and boosting qi; shiitake is sweet and neutral, tonifying spleen qi. Rice congee is sweet and neutral, boosting qi and harmonising the stomach — the Qing physician Wang Shixiong called it the most nourishing food in the world. Together they gently replenish qi drained by summer heat.
