Steamed Eggs With Minced Chicken

 

Ingredients:

(A)    4 eggs (about 200ml)

        300 ml. water, cooled boiled water

        1/4 tsp. chicken stock granules

(B)    150g. minced chicken (breast and thigh)

        1/4 tsp. ground white pepper

        1/4 tsp. salt

        1 tbsp. light soy sauce

        1 tbsp. cooking oil

        1 tbsp. garlic (minced)

(C)    2 tbsp. light soy sauce

        2 tsp. sesame oil

        1 tbsp. oyster sauce

        Spring onions, thinly sliced (garnish)

Methods:

(A)    Prepare the minced chicken:

1. Heat some oil in a wok on medium heat.
2. Add the minced chicken and loosen it with a spatula.
3. Season the chicken with light soy sauce, ground white pepper and salt.
4. Add the minced garlic.
5. Continue frying and stirring over low heat until all the juices from the chicken evaporate and the meat turns lightly brown.
6. Remove the cooked minced chicken into a bowl and set aside.

(B)    Prepare the steamed eggs:

1. Mix ingredients A in a bowl.
2. Beat the mixture until homogeneous.
3. Pour it into a flat dish with raised edges through a fine sieve.
4. Use a spoon to remove any bubbles on the surface.
5. Cover the plate with a flat plate or cling film.
6. Steam over low heat for eight minutes.
7. Switch off heat and remove the plate or cling film.

(C)    To serve:

1. Spoon the cooked minced meat onto the custard.
2. Drizzle some sesame oil, oyster sauce and light soy sauce (ingredients C) on top.
3. Garnish with thinly sliced spring onion

This recipe is adapted from 'tasteasianfood.com' with a slight adjustment to suit my cooking preference.