Chinese Steamed Egg Custard

Full recipe on Feeding Fen

Ingredients

• 2 dried shiitake mushrooms

• 3 eggs

• 150ml stock

• ¼ tsp salt

• 1 tbsp Shaoxing wine

• 2 tbsp sliced spring onion greens

• 2 tbsp cooking oil

• 2 tsp light soy sauce

For the Pork

• 1 tbsp cooking oil

• 100g minced pork

• 1 tsp Shaoxing wine

Instructions

• Boil some work and soak the shiitake mushrooms for 20-30 minutes, then drain and chop finely

• For the pork, heat the oil in a pan then stir-fry the meat until cooked. Add the splash of Shaoxing wine and a pinch of salt to taste, then set aside

• Crack and beat the eggs together in a bowl. Pour in the stock, shiitake mushrooms, and pork. Mix well

• Pour the mixture into a heatproof dish and cover the top with clingfilm. Place inside a steam and stem for 8-10 minutes

• Carefully remove the bowl form the steamer and take off the clingfilm. Scatter the spring onions over the top. Heat up the oil in a pan, and when sizzling pour it over the spring onions

• Pour over the soy sauce then serve

bon appetit