How to make it
Mix Lee Kum Kee Chicken Bouillon Powder with 300ml water to create chicken broth. Add in egg whites and stir well. Strain through a sieve to remove bubbles and pour egg mixture into a shallow dish. Cover with foil and steam over medium heat for 15 mins with lid half opened.
In a pan, heat up oil and stir-fry ginger until fragrant. Add black fungus, bamboo shoots and seasoning mix. Simmer for 5 mins. Then, put in tomatoes and toss well. Stir in sauce mix and cook until sauce thickens.
Remove steamed egg white from steamer and spoon over sauce mixture. Garnish with spring onions if desired. Serve immediately.