Chinese Steamed Eggs with Chilli Oil Minced Pork

For the Eggs

• 3 eggs
• 2 tsp chicken bouillon powder
• 1/4 tsp ground white pepper
• 1/2 tsp salt
• 1 tsp sesame oil
• Warm water (double the volume of the eggs, i.e. a 1:2 egg-to-water ratio)

For the Minced Pork

• 120 g minced pork
• 1 tbsp light soy sauce
• 1/2 tbsp dark soy sauce
• 1 tbsp Shaoxing wine
• 1 1/2 tbsp chilli oil
• 1 tsp cornstarch, mixed with 2 tsp water (cornstarch slurry)

To Serve

• Sesame oil
• Light soy sauce
• 1 spring onion, sliced

Directions

• Crack the eggs into a measuring jug and gently whisk. Pour in double the volume of warm water (heat it quickly in the microwave) for a 1:2 egg-to-water ratio.
• Add all the egg seasonings and whisk again. Strain through a sieve to remove any lumps or bubbles so the texture is as silky as possible.
• Pour into a heatproof shallow bowl and cover with a large heatproof plate.
• Set a shallow heatproof bowl upside down in a wok and pour in enough water to come up halfway. Cover with the wok lid and bring to a boil.
• Carefully place the bowl of eggs on top of the upside-down bowl, cover with a heatproof plate, and steam for 15 minutes on medium-low heat (every hob differs, so it may take a few tries to nail the texture).
• Meanwhile, fry the minced pork with its seasonings and the cornstarch slurry until cooked and crispy.
• When the timer is done, turn off the heat and let the eggs sit in the wok another minute to stabilise the temperature. If the centre is jiggly, they are ready.
• Top the steamed eggs with the minced pork. Serve with sesame oil, light soy sauce, and spring onions.

From Xiengni on Instagram. You can sub the pork for fried aubergine or veggie sausages.