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Chicken and Egg Loaf


By Cooking and Capturing (Visit website)









I was busy the whole week as usual, I only had this Japanese Style Chicken and Egg Loaf that I remember how to prepare it long time ago. I have 300g ground chicken, 5 boiled eggs, seasonings - mirin, sake, soy sauce, and pepper, plus cornstarch (I only used potato starch).





Saute the chicken with seasonings until cooked. Separate the eggyolks from whites, mashed both and add salt, sugar, and cornstarch. Mix well.





In a baking dish, spread the white eggs at bottom, then the chicken, and last the egg yolks. Steam for 30 minutes. Serve hot.















Happy Thanksgiving to all!





Food Friday



Note: I'm in HongKong this Friday and Saturday, I'll visit your blog when I get back, cheers!



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