Steamed Egg Filled with Minced Pork
Serves
1
Prep Time
40 min
Cook Time
30 min
Print Recipe
Ingredients
- 4 Pieces of dried conpoy (dried scallop)
- 4 oz (115 g) Minced pork
- 4 Eggs
- 1 ¼ cups (315 mL) Chicken stock, divided
- 1 tsp (5 mL) Salt
- 1 tsp (5 mL) Sugar
- 1 tsp (5 mL) Preferred cooking oil (canola or vegetable)
- ¼ tsp (1.25 mL) Ground white pepper
- ½ tsp (2.5 mL) Cornstarch
- 1 oz (30 g) Chopped green onion, or to taste
Instructions
- Step 1
Fill a bowl with hot water and place the conpoy in it.
- Step 2
Boil 7 cups of water in a pot. After the water has boiled, carefully place the bowl of conpoy above the water and cover the pot. Let it steam for 60 minutes to soften it.
- Step 3
Let the conpoy cool. Shred it and set it aside for later use.
- Step 4
Boil 3½ cups of water in a separate, smaller pot. Add minced pork and cook for 3 minutes. Drain and set aside for later use.
- Step 5
In a mixing bowl, stir and mix the eggs with 1 cup of chicken stock, ½ tsp. salt and sugar. Pour the mixture into a shallow coupe plate and wrap with plastic wrap.
- Step 6
Fill a big pot with 7 cups of cold water. Place the coupe plate in the pot above the water level. Steam on medium heat for 20 minutes.
- Step 7
Heat a wok, and add the teaspoon of your preferred cooking oil. Next, add boiled minced pork (from step 4), conpoy and ¼ cup of chicken stock. Season with ½ tsp. each of salt and sugar, plus white pepper powder. Stir-fry for 1 minute and then thicken with cornstarch by stirring slowly.
- Step 8
Unwrap the plate of steamed egg from step 6 and top it with the mixture prepared in step 7. Garnish with green onion. Serve immediately.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 179 |
| Fat | 13 g |
| Saturated Fat | 4 g |
| Trans Fat | 0 g |
| Carbohydrate | 4 g |
| Fibre | 1 g |
| Sugars | 1 g |
| Protein | 13 g |
| Sodium | 837 mg |