10 g dried Chinese morels, 2 spring onions, cut into fine rings, 100 g Chinese cabbage, cut into 1 cm strips, 100 g chicken breast fillet, cut into strips, 20 g fresh ginger, finely chopped, 3 tbsp soy sauce, Pepper, sugar, 20 frozen Wan Tan cases, 1 egg white, 250 ml water
1. Rinse the mushrooms with cold water and soak for 20 minutes. Mix together the spring onions, Chinese cabbage and chicken breast fillet. Chop the mushrooms finely and add to the mix. Combine the ginger, soy sauce, pepper and sugar and marinate the other ingredients in this mixture.
2. Brush the Wan Tan cases with the beaten egg white. Spoon a little filling into the centre of each case, gather up the edges and press firmly together to form a parcel. Press on the seams as well to prevent any of the contents from escaping.
3. Pour 250 ml of water into the vitavit royal, place the tripod and the perforated inset into the cooker and place the Wan Tan parcels inside the inset.
4. Close the cooker in accordance with the instructions and set the main control valve to level I. Place on a high heat. When steam ceases to escape, reduce the heat. The cooking time of around 10 minutes begins when the first ring becomes visible.
5. At the end of the cooking time, release the steam according to the instructions, shake once and then open.
