Steamed Egg with Pork and Salted Vegetables - NTUC FairPrice
Silky with a salty crunch!
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Cooking tools:
- Kitchen scale
- Fine-mesh sieve
- Steamer basket
- Ceramic bowl
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Plastic wrap
- Stove
- Spoon
Ingredients
- 200g chicken broth*
- 2 eggs
- 150g pork mince (add an egg if its from a leaner cut)
- 20g spring onions, both the green and white stem chopped
- 20g shallots, finely chopped
- 15g salted vegetables (like pickled mustard)
- 10g garlic, finely minced
- 10g Chinese cooking wine (also known as “shao tsing”)
- 10g soy sauce
- Pinch of ground white pepper
- Chopped coriander leaves and stems, to garnish
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