Chinese Steamed Egg with Minced Pork
, Serves 2
Silky steamed egg custard gently cooked in residual heat, topped with a glossy savory minced pork sauce.
| 3 eggs | Beat eggs with salt & pepper | Mix in warm water gently | Steam high 2 min, rest 7-8 min | Spoon pork over egg, garnish |
| 1 pinch salt | ||||
| 1 pinch white pepper | ||||
| about 225 ml warm water (1.5x egg volume) | ||||
| 100 g minced pork | Sauté pork with aromatics & sauces | Pour in, simmer 1-2 min until thick | ||
| 1 tsp minced garlic | ||||
| 1/2 tsp minced ginger | ||||
| 1 tbsp light soy sauce | ||||
| 1/2 tbsp oyster sauce | ||||
| 1/2 tbsp Shaoxing cooking wine | ||||
| 1/2 tsp sugar | ||||
| 30 ml cold water (for the slurry) | Whisk water & cornstarch | |||
| 1 tbsp cornstarch (for the slurry) | ||||
| 1 green onion, chopped (garnish) |
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