An easy steamed meat dish which is common in most Chinese homes and economy food stalls.
The original recipe uses 3 types of eggs. Since I’m cooking a smaller portion, I omit the century egg. This dish is still tasty and good served with rice for dinner. Here, I’m sharing the original recipe for your easy reference.
Recipe Source – Hawkers’ Flair Simplified
50 gm minced meat
3 eggs – lightly beaten
1 century egg - diced
1 salted egg yolk – diced
1 salted egg white
150 ml hot water
½ tsp salt
Dash of pepper and chicken stock granules
Some chopped spring onions
Some fried crispy garlic
- Combine meat, eggs, seasoning and water in a bowl. Mix well.
- Pour into a 8 inch round steaming tray.
- Steam at medium heat for about 10 minutes or until set.
- Remove, sprinkle spring onions, fried garlic and light soy sauce.
This will be my last for the time being as I will be away for a short vocation until end month.