Ham Dan Ging Chiu Yok (Recipe)

Sounds like a mouthful, right? It’s a Chinese side dish that translates roughly as salty egg steamed pork. It is steamed and although it doesn’t look like much, it actually has lots of flavour and is a great dish to mix with your rice. It’s salty because of some of the ingredients but not overwhelmingly so. So how do we make this dish?

Ingredients:

  • 1 chicken egg
  • 1 duck egg
  • 1 1000 year old egg
  • 1 fist size of ground pork
  • Few drops of oyster sauce
  • 1/2 tsp-1/2 tsp soy sauce (depends on saltiness of egg)
  • 2 tbsp cornstarch
  • Pinch of sugar
  • Pinch of salt (depends on saltiness of egg)

First, add all the ingredients together in a circular foil container and mix.

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It will look a bit like dirty water at first, but don’t worry it will solidify once you steam it and it will definitely taste better than it looks.

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Bring water to boil in the steamer and then add the dish. If you don’t have a steamer, you can just add a rack to the bottom of a tall pot and place the dish on top of the water. You place it hovering above the water on a rack so the eggs come out smooth and silky.

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Continue cooking until it boils again and when it does, turn it down to medium-low heat. Cook for another 30 minutes.

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Once its done, let it cool off for a bit before eating it. You can use a spoon to break off pieces and put it in a plate. Like most Asian dishes, it is placed in the middle as a communal dish to be shared by those around the table. It’s not something I would personally eat just on its own, but I would mix it into rice and eat it with some veggies. It’s salty, sweet and tasty. It’s also not a typical dish you would find at a Chinese restaurant, so it’s unique. Enjoy!

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