Daily Archives: March 12, 2011

花雕蛋蒸蟹 Steamed Crab with Egg White and Hua Diao Wine

Even though the crabs are the main ingredient of this dish and provides the majority of the flavor, it is probably the egg whites that are the soul of the dish. It is important that the egg whites are not overcooked as that would ruin the smooth texture. Also, egg whites by themselves do not have enough flavor, and it is essential to “borrow” the flavorful liquid that comes from the steaming of the crabs.

Lastly, the Chinese “Hua Diao” wine provides the fragrance of the dish and complements the flavor of the crabs.



  • 2 crabs
  • 4 egg whites
  • 1/2 teaspoon sugar
  • 3 tablespoons chinese cooking wine – Hua Diao 花雕酒
  • 1/3 cup of chicken stock or water*
  • 1 stalk scallions, finely chopped
  • 1 teaspoon sesame oil
  • 4 slices of ginger
  • dash of salt


  1. Remove crab shell and discard crab guts. Clean with brush carefully and rinse well. Remove claws.
  2. Place crabs and ginger on a plate.  Bring a pot of water to boil, and set the plate on top of a wide-mouth wok or large skillet as the base with a metal stand to balance.  (The stand can be found at Asian supermarkets).  Make sure the water is about 1 inch beneath the plate.  Cover and steam over boiling water for 6 minutes.  Remove the plate from wok.
  3. Save the liquid from the steamed crab and mix it with cooking wine, chicken stock, egg, sugar and salt. *(the total of chicken stock and steamed crab liquid should add up to about 1/2 cup)
  4. Pour the egg mixture over the crabs and steam for another 6 minutes.
  5. Sprinkle scallions and sesame oil to serve.

Posted by on March 12, 2011 in Chinese, Crab Recipes, Seafood Recipes


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粟米蘑菇豆腐班塊 Fish Fillets with Creamy Corn Sauce

Fish Fillets with Creamy Corn Sauce is the dish I make when I want something good and easy for dinner.  The two major components for this dish is one can of creamy style corn and one fish fillet.  All the other ingredients can be any vegetables you have at home.


  • 1 Grouper fillet (or any other white fish), cut into 1 1/2 inch pieces
  • 1 tablespoon garlic, minced
  • 2 tablespoon of corn starch
  • 1 can of cream style corn
  • 1/4 cup of water or chicken broth
  • 6 mushrooms
  • 1 pack of soft fried tofu (3.5 oz)
  • 1 tablespoon cilantro, finely chopped
  • 1 egg
  • 1 teaspoon of sesame oil


  1. Marinate fish pieces with 1 teaspoon of salt for 10 minutes
  2. Lightly coat the fish pieces with corn starch
  3. In a medium skillet, pan fry fish pieces for 3 minutes on each side until golden and cook through. Remove from pan and set aside.
  4. Heat oil in a skillet over high heat.  Stir in garlic for 1 minute.  Stir in mushrooms and cook for few minutes.  Add cream-style corn, water and fried tofu.  Lower the heat and simmer for 4 minutes or until the sauce thickens.
  5. Stir in fish pieces and mix well.  Turn off the heat and quickly stir in the egg with a spoon or chopsticks to form feather-like patterns.  Top with cilantro and sesame oil!

**You can use panko instead of corn starch to coat the fish fillet


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