Steamed Egg With Preserved Radish 菜脯蒸蛋
This is a simple steamed egg recipe topped with fried preserved radish and minced meat. This recipe’s specialty calls for chinese sweet-salty preserved radish (daikon), otherwise known as “Chai Poh”. It adds a distinctive crunch and savory sweet flavour to this dish. Simply delicious!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 eggs (1 bowl)
- 1 bowl warm water (same quantity as eggs)
- 1/2 tsp salt
- 3 pips garlic (chopped)
- 20 grams sweet preserved radish (rinsed, dry and chopped)
- 10 grams salty preserved radish (rinsed, dry and chopped)
- 100 grams meat (minced, mixed with little cornflour)
- 2 tbsp oil (vegetable oil)
- 1/2 tsp chicken stock granules
- 1 tsp soy sauce
- 1 tsp oyster Sauce
- 1/2 tsp dark soy sauce
- 1/2 tsp cornflour
- 1 tbsp water
- 1 stalk spring onion (diced)
Instructions
- 1
Break 5 eggs in one bowl and an equivalent amount of warm water in another bowl
- 2
Place eggs into a measuring cup. Then add a pinch of salt.
- 3
Add in the measured warm water and beat to mix well.
- 4
Then using a sieve, strain the egg custard mixture into a deep and wide plate.
- 5
Cover the strained egg custard with cling wrap.
- 6
Place the egg custard into a wok with boiling water.
- 7
Steam the egg custard over LOW heat for 10-15 minutes or until set.
- 8
When done, remove the cling wrap and prepare to add fried toppings.
- 9
While waiting for the steamed egg to cook, prepare the topping. First, chop garlic and set aside.
- 10
Also, dice some spring onion for garnishing.
- 11
Rinse sweet and salty radish. Then drain and squeeze dry.
- 12
Mince some meat and mix well with a little cornflour and we are ready to fry the preserved radish topping.
- 13
Heat a wok with 2 spoons of oil. Saute chopped garlic and the sweet and salty radish.
- 14
Next add in the minced meat and fry till meat is just cooked.
- 15
Then add in chicken stock granules, soy sauce, oyster sauce and dark soy sauce for colour.
- 16
Lastly add some cornflour mixture to the fried mixture. Fry till dry.
- 17
When done, transfer into a bowl and we are ready to add the topping.
- 18
Sprinkle the aromatic radish toppings on the surface of the steamed egg custard and lastly garnish with chopped spring onions and dice chillies before serving. Serve hot and Enjoy!