Ekado

Ekado Material

• 500gr chicken breast fillet
• 4 cloves garlic
• 2 egg whites
• 50gr ice cubes
• 1 small carrot, cut into small dice
• 2 spring onions, chopped
• 5 tbsp tapioca flour
• 1 tbsp cornstarch
• Seasoning (mix into 1) :
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp mushroom stock powder
• 1/2 tsp salt
• 1/2 tsp pepper powder
• 1/2 tsp sugar

Complementary

• 2 pieces of beancurd skin, cut into 10×10 cm or 15×15 cm (according to taste)
• Quail eggs, to taste
• Chives / spring onions that have been steamed for a while (to tie)

How to Make an Ekado

• 1. Blend chicken, garlic, egg white & ice cubes.
• 2. Mix together with all ingredients & seasoning, mix well.
• 3. Dip the beancurd skin in the water for a minute, fill with 2 tablespoons of the mixture & place the quail egg in the middle. Wrap like a bag & tie with chives leaves. Do it to the end.
• 4. Heat the steamer, steam the ekado for 30 minutes.
• 5. Fry the ekado until brown when you want to serve it.

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