Steamed Egg Custard with Minced Pork and Spring Onion
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Ingredients
- 4 large eggs
- 200 g pork mince
- 300 ml chicken stock
- 2 tbsp light soy sauce
- 1 tbsp chinese rice wine
- 2 spring onions, finely sliced
- 1 tsp sesame oil
Nutrition (per serving)
- Calories
- 221 kcal
- Protein
- 19.3 g
- Carbohydrate
- 1.8 g
- of which sugars
- 0.9 g
- Fat
- 15 g
- of which saturates
- 4.8 g
- Fibre
- 0.3 g
- Salt
- 2.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the pork mince with 1 tablespoon of the light soy sauce and the chinese rice wine and set aside to season for 10 minutes.
- 2
Beat the large eggs well, then whisk in the cooled chicken stock and the remaining soy sauce until smooth.
- 3
Scatter the seasoned pork mince over the base of a shallow heatproof dish, breaking it into small pieces, then pour the egg mixture over through a sieve to catch any bubbles.
- 4
Cover the dish loosely with foil and set it in a steamer basket over gently simmering water.
- 5
Steam for 15 minutes, until the custard is just set with a gentle wobble and the pork mince is cooked through with no pink remaining.
- 6
Scatter with the spring onions, drizzle with the sesame oil and serve with steamed rice.
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