Ingredients
15 g (about 1/2 oz) fleeceflower root, 90 g (about 3 oz) chicken meat, 2 eggs, 500 ml (about 2 cups) water.
Seasonings
MSG, ginger, salt, and Shaoxing wine, all to taste.
Instructions
1. Cut the Polygonum multiflorum into thin strips and seal them in a gauze bag; mince the chicken into a paste; finely chop the ginger; beat the eggs until smooth.
2. Simmer 500 ml (about 2 cups) of water with Polygonum multiflorum for 1 hour, discard the herb and reserve the liquid, then combine the liquid with the chicken and ginger, pour into the beaten eggs, add salt, Shaoxing wine, and MSG to taste, stir well, and steam until set.