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