Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Meat | not in our table | 0 |
| Sauce | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Pigeon Egg 12 pc
- Fresh small Mushrooms 100 g
- Chicken Meat 100g
- Minced Garlic 1/4 tbsp
- Red Pepper 1 pc
- Sauce
- Stock Soup 6 tbsp
- Black Pepper Powder 1/2 tbsp
- Sugar & Dark Soy Sauce 1/2 tbsp
- Light Soy Sauce 1/2 tbsp
- Conflour 1 tbsp
Directions
Boil pigeon eggs until cooked, move shell after eggs cool
Parboil the boiled pigeon eggs in hot oil until golden, dish up
Wash red pepper, move out seeds, cut into small slices
Heat wok with 1 tbsp oil, add mushrooms & chicken meat and stir fry
Add eggs, sauce and minced garlic, mix well
Dish up until boiled, sprinkle the red pepper over and serve
Category:Hong Kong Recipes
Category:Hong Kong Snacks