This recipe is inspired from a dish my husband and I shared on a recent trip to Hong Kong. The restaurant, Sevva is perched atop the Prince’s Building in Central and has fantastic panoramic views across the harbour and city. A huge balcony allows for large, comfortable seating areas and during summer live music plays out on the terrace. The restaurant inside offers a range of creative dishes that marry flavours from around the region. I am not exactly sure how the original “nub nub’ is created and this recipe is by no means the same but I was so enchanted with its flavour, yet simplicity I had to create a version for myself. This dish is so light and healthy yet ultimately comforting. I would imagine this would help nurse away a rotten hangover or a case of the flu. Double thumbs up from the husband!
Ingredients (Serves 4)
- 8 egg whites
- Swiss brown mushrooms, sliced
- 1 cup cooked corn kernels
- 1 cup asparagus, sliced into small disks
- 1 tin drained water chestnuts, halved
- 2 skinless, boneless chicken breasts
- 1 large red chili, seeded and chopped
- 1 clove of garlic, minced
- 1 bunch spring onions, chopped
- 2 tsp Walnut oil
- 2 tsp Sesame oil
- Chili Sesame oil to taste (find in Japanese section)
- Approx 4 tbsp Soy sauce
- Approx 2 tbsp Mirin
- 3 large chunks ginger, peeled and shopped into large pieces
In a medium sized pot add approximately 2.5 cups of water (enough to immerse the chicken breasts) along with soy sauce, mirin and the ginger pieces and bring to boil. Taste the water to see if desired flavour is reached, (ie more soy to make saltier, more ginger for heat). Allow water to boil for about 5 minutes then add the chicken breasts, cover and remove from heat. Leave chicken to poach covered in the broth for 25 minutes.
Meanwhile, heat a large wok or fry pan with the walnut and sesame oils. Add the garlic and spring onions and stir. Add the corn kernels and chili and stir for a few minutes. Add the water chestnuts along with some generous drops of the sesame chili oil and stir. Add the asparagus, mushrooms and some more chili oil to taste and continue to stir until ingredients begin to soften, without losing their texture and crunch, approximately another 4 minutes.
Once mixture is ready, remove the chicken from the poaching broth, chop into pieces and mix with the vegetables. Reserve broth, cover mixture and set aside.
In a large serving pot add the egg whites with a dash of water (alternatively you could divide eggs in individual bowls). Cover the pot and microwave the eggs on low / medium heat for approximately 5 minutes. When ready the eggs should look like a firm white omelet at the bottom of the bowl. Alternatively you could add the egg whites to a Le Creuset or pan and cover to cook stovetop on medium heat.
Ladle some of the broth over the eggs, then top with the chicken and vegetable mixture followed by a little extra broth and some chili oil if desired.