Steamed Egg with Minced Pork
A delicious and authentic chicken recipe for Steamed Egg with Minced Pork, prepared with traditional seasonings and techniques.
Ingredients
- • 1 tablespoon oyster sauce
- • 1 teaspoon light soy sauce ((or soy sauce) (*Footnote 1))
- • 1/4 teaspoon sugar
- • 1/2 teaspoon cornflour
- • 2 tablespoons water
- • 3 large eggs
- • 1/8 teaspoon salt
- • 1 cup warm water
- • 1/2 tablespoon peanut oil ((or vegetable oil))
- • 4 oz (120 g) minced pork ((or minced chicken))
- • 1 spring onions (sliced (reserve some for garnish))
Preparation Steps
Combine the oyster sauce, light soy sauce, dark soy sauce (if using) and sugar in a small bowl. Stir to mix well.
Mix the cornflour with water. Stir thoroughly until the cornflour is fully dissolved.
Add the eggs and the salt into a large bowl that can fit into your steamer. Pour in warm water. Beat well. Use a fine colander to skim the foam from the top and discard them, so the eggs will result in a very smooth texture.
Prepare the steamer by adding 2” (5 cm) water and bringing it to a boil. Place the bowl of eggs onto the steamer rack and place the steamer rack over the boiling water. (*Footnote 2) Steam covered for 10 to 12 minutes (*Footnote 3). Check on the eggs. If the eggs are not fully set yet, cook for another 2 to 3 minutes, or until the eggs are fully set.
While the eggs are cooking, heat the oil in a medium sized frying pan until hot. Add the spring onions. Stir a few times to release fragrance. Add the pork. Stir and cut the pork into smaller pieces until the surface is cooked, 2 to 3 minutes.
Pour in the mixed sauce. Stir a few times to mix well.
Stir the cornflour slurry again to fully dissolve, then pour it onto the pork. Stir a few times until it thickens.
Once the eggs are cooked, top the pork onto the eggs and garnish with reserved spring onions. Serve hot.