/ Wednesday, December 10, 2008 / 5 Comments / Chinese , Meats
Well, how about a nice and smooth steamed egg for dinner? My kids absolutely love them! My daughter asked me to make it for them today so I thought, hey why not? It’s been a while hasn't it? I like to have my steamed eggs with a bowl of warm steamed rice. Instead of ground pork, you can also use minced chicken. It will taste just as good.
5 Eggs, lightly beaten
100g minced Pork
3 Shallots, sliced
2 stalks Scallions, chopped
1 Tbsp Chinese Cooking Wine
1 tsp White Pepper
2 Tbsp Light Soy Sauce
700ml Chicken Stock
1 Tbsp Peanut Oil
Sea salt to taste
In a small pan over a moderate heat, add the peanut oil and saute the shallots until lightly brown.
Add the minced pork and cook briefly. Then add 1 Tbsp of Soy Sauce and mix well. Remove from the heat and set aside to cool.
Combine the eggs, chicken stock, cooking wine, light soy sauce, white pepper, chopped scallions and the cooked minced pork. Mix lightly and season with sea salt.
Steam over a high heat for 3 minutes, then continue steaming over low heat for about 20 to 25 minutes, or until the eggs are set. To serve, top the steamed eggs with the remaining scallions and some ground white pepper.