Make this Zhong-ified steamed egg, following along Dorcas Lin (@miracletoneslover)'s recipe. Warm, soft, and comforting with some light heat.
¾ cup chicken broth (or any broth of your choice)
½ tbsp Fly by Jing Zhong Sauce
¼ tsp salt
— Optional Toppings:
Mix all of your ingredients in a small bowl and set aside.
In a small pot, place a metal steamer basket.
Fill the pot with water until there’s a thin layer of water peeking through the steamer basket.
Heat the steamer set up on the stove on medium-high until simmering.
Pour liquid mixture through a strainer and into an oven-proof and heat-safe bowl to ensure a smooth egg finish.
Place your oven-safe bowl into the steamer basket and place pot lid on top.
Let steam 14-16 minutes.
Before serving, add desired toppings and serve hot!