Ruth
Chinese Steamed Egg with Ground Pork is a delightful dish that integrates the tender and smooth texture of steamed egg with the savory taste of seasoned ground pork. Here’s how you can make this simple yet delicious dish:
### Ingredients:
For the Ground Pork Topping:
– 200g (7 oz) ground pork
– 1 tablespoon soy sauce
– 1 teaspoon rice wine
– 1 clove garlic, minced
– 1 teaspoon sesame oil
– 1 teaspoon olive oil (for frying)
For the Steamed Egg:
– 3 large eggs
– 1.5 cups warm water or low-sodium chicken stock (approximately 1.25 times the volume of the eggs)
– Salt to taste (about 1/4 teaspoon)
– 1 tablespoon light soy sauce (optional for serving)
– 1 teaspoon sesame oil (optional for serving)
– Chopped scallions or cilantro or rosemary (optional for garnish)
### Equipment:
– Mixing bowls
– Fine mesh strainer or cheesecloth
– Heat-proof dish (like a shallow bowl or pie plate that fits into your steamer)
– Steamer (bamboo steamer, steaming rack in a pot, etc.)
### Instructions:
Step 1: Preparing the Ground Pork Topping
1. Marinate the Ground Pork: Mix the ground pork with soy sauce, rice wine, minced garlic, and sesame oil. Allow it to marinate for at least 15 minutes.
2. Cook the Ground Pork: Heat a teaspoon of oil in a pan over medium heat. Add the marinated ground pork and cook until it is no longer pink and is well browned. Break up any large clumps to ensure even cooking. Once cooked, set aside.
Step 2: Preparing the Steamed Egg
1. Prepare Eggs: Crack the eggs into a mixing bowl. Gently beat the eggs with a whisk or chopsticks until the yolks and whites are fully combined.
2. Measure Liquid: Measure the volume of the beaten eggs. You will need 1.25 times that volume in warm water or chicken stock. For 3 large eggs, this should be about 1.5 cups.
3. Combine: Gradually add the warm water or chicken stock into the beaten eggs while stirring gently to avoid creating bubbles. Add salt to taste.
4. Strain (Optional): If desired, strain the egg mixture through a fine-mesh strainer or cheesecloth into another bowl or directly into your heat-proof dish. This step removes any air bubbles to ensure a smooth, silky texture.
Step 3: Steaming
1. Prepare Steamer: Set up your steamer. If using a pot with a steaming rack, add enough water to the pot without touching the steaming rack and bring the water to a boil.
2. Steam Eggs: Cover the heat-proof dish with plastic wrap or foil to prevent condensation from dripping onto the eggs. Place the dish into the steamer. Steam over medium-low heat for about 10-15 minutes, depending on the thickness of your egg mixture. You can check for doneness by inserting a toothpick or skewer into the center; it should come out clean and the eggs should be set but still jiggle slightly.
Step 4: Combining and Serving
1. Final Touches: Once the eggs are just set, carefully remove the dish from the steamer. Spoon the cooked ground pork evenly over the top of the steamed egg. (Optional) drizzle with light soy sauce and sesame oil.
2. Garnish (optional): Garnish with chopped scallions or cilantro or rosemary.
3. Serve: Serve warm with steamed rice or as part of a larger meal.
### Tips:
– Avoid high heat during steaming to prevent bubbles and ensure a smooth texture.
– Covering the dish is crucial to avoid water droplets from falling onto the eggs and ruining the silky texture.
– Adding Ingredients: Feel free to mix in different ingredients like shrimp, mushrooms, or vegetables as additional toppings for variety.
Enjoy your delicious Chinese Steamed Egg with Ground Pork!
