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Chinese Steamed Egg with Minced Pork
Steamed Egg with Minced Pork Recipe
Use a wide and shallow dish for steaming this dish, so that the egg and pork will be evenly cooked and distributed.
Ingredients:
- 150 grams minced pork (chicken)
- 1/2 tsp cooking oil
- 1 tbsp finely chopped carrots stack thin slices of carrot (shaved with vegetable peeler) before cutting
(A) Egg custard mixture
- 2 eggs lightly beaten
- 3/4 cup water or clear stock
- 1/2 tsp Shaoxing wine
- 1/2 tsp light soy sauce to taste; for seasoning the egg mixture, exclude if using rich stock
(B) Marinade
- 1/2 tsp light soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp Shaoxing wine
- a few dashes Chinese white pepper powder
- 1 tbsp finely chopped spring onions (green portion)
Directions:
- Add (A) in a bowl and whisk gently to combine. Do not over beat the eggs. Strain the mixture through a fine sieve.
- Combine minced pork with (B) to marinade for at least 10 minutes.
- Heat wok with oil and stir fry the minced pork until they are cooked on the surface (no longer pink), breaking them to smaller bits using your spatula. Do not overcook.
- Arrange the partially cooked pork in a thin layer on a wide and shallow dish. Pour the stained egg mixture over the pork. Top with chopped carrots. If you see any bubbles, “flatten” the surface of the egg mixture with the back of a spoon.
- Cover the dish with transparent food cling wrap or aluminum foil.
- Steam the egg custard over high heat for about 15 minutes. To test if the egg mixture is cooked, insert a bamboo stick into the mixture: if a little clear liquid comes out, it is cooked. Serve with warm rice.
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Hi, my husband loves your recipe and I’ve cooked it a few times. Only thing I’ve noticed is that there seems to be a lot of water gathered at the top after steaming which makes it look uncooked. I’m wondering how should I steam it so that it is drier and not as watery? Or if that is actually quite normal? I steam without putting the cling wrap on.
You can try
1) steam the pork for 5 minutes, discard the water rendered from steaming the pork. pour egg custard over and continue to steam or
2) put cling wrap or try the tip shared by Boon (two comments up). Hope this helps!
how much water/chicken stock should i used for 5 eggs?