Steamed Egg with Wolfberries Sauce
Steamed Egg is my favourite Chinese dish. It is so simple and easy and economical to make at home. The recipe is so versatile that you can add in any favourite toppings of your choice such as century eggs or salted egg. You can also mix in some minced meat and steam together with the egg mixture. A prefect dish to go with your congee!
- 600 ml Chicken Stock
- 5 qty Eggs
- 1 tsp Light Soy Sauce
- 1/8 tsp Pepper to taste
- 100 ml ChickenStock
- 1/2 tbsp Oyster Sauce
- 1 /2 tbsp Wolfberries
- 1 tsp Light Sauce
- 1/2 tsp Cornstarch mixed with 1 tbsp water
- 1/2 tsp Sesame Oil
- 1 tbsp Ginger julienned and fry till crispy
- 1 stalk Spring Onions chopped
Deep fry the ginger strips till it turns golden brown and crispy. Set aside.
Combine the chicken stock, eggs and soy sauce and pepper in a large bowl. Mix well and sieve.
Pour into a dishing pan and cover with cling wrap.
Prepare a large pot for steaming. Place the eggs in after only after the water is boiling.
Leave the eggs to steam over medium heat for 8-10 mins.
In a small saucepan, put the chicken stock, oyster sauce, wolf berries and light soy sauce to boil and thicken with cornstarch. Add the sesame oil in after you turn off the heat.
Pour the sauce over the eggs and garnish with ginger strips and spring onions.
- Make sure cling wrap is steam proof to prevent plastic from melting during the high heat
- Sieve the egg mixture to remove air bubbles and ensuring you get a silky smooth texture