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!
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Servings: 3 people
Ingredients
Ingredients
- 5 eggs, 1 bowl
- 1 bowl warm water, same quantity as eggs
- ½ 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
Seasonings:
- ½ tsp chicken stock granules
- 1 tsp soy sauce
- 1 tsp oyster Sauce
- ½ tsp dark soy sauce
Thickening:
- ½ tsp cornflour
- 1 tbsp water
Garnishing:
- 1 stalk spring onion, diced
Break 5 eggs in one bowl and an equivalent amount of warm water in another bowl
Place eggs into a measuring cup. Then add a pinch of salt.
Add in the measured warm water and beat to mix well.
Then using a sieve, strain the egg custard mixture into a deep and wide plate.
Cover the strained egg custard with cling wrap.
Place the egg custard into a wok with boiling water.
Steam the egg custard over LOW heat for 10-15 minutes or until set.
When done, remove the cling wrap and prepare to add fried toppings.
While waiting for the steamed egg to cook, prepare the topping. First, chop garlic and set aside.
Also, dice some spring onion for garnishing.
Rinse sweet and salty radish. Then drain and squeeze dry.
Mince some meat and mix well with a little cornflour and we are ready to fry the preserved radish topping.
Heat a wok with 2 spoons of oil. Saute chopped garlic and the sweet and salty radish.
Next add in the minced meat and fry till meat is just cooked.
Then add in chicken stock granules, soy sauce, oyster sauce and dark soy sauce for colour.
Lastly add some cornflour mixture to the fried mixture. Fry till dry.
When done, transfer into a bowl and we are ready to add the topping.
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!
Instructions
Prepare Egg Custard
Prepare Preserved Radish Topping
Fry Preserved Radish Topping
Enjoy!
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Recipe Video
Notes
Amount of eggs and water should be the same. (1 bowl eggs and 1 bowl water). This is to ensure a smooth egg custard.
Use warm water to mix with the eggs as warm water helps the beaten eggs and water to combine well.
Strain the egg custard before steaming to remove any bubbles in it. This will ensure a super smooth steamed custard.
Cover the egg custard with cling wrap before steaming. This will prevent condensation on the steamer lid from dripping onto the smooth surface of the egg custard causing uneven surface.
Use a broad and deep serving plate for this dish so the egg custard can be spread out and cooks more evenly and fast. Prolong steaming time will make the custard coarse.
Rinse the preserved turnip with water and be sure to drain/squeeze the radish dry. Otherwise the preserved radish may splatter in the oil when fried.
Preserved radish comes in 2 types, chopped or larger pieces. Also comes in 2 forms, sweet and salted. For this recipe, you can use a combination of both preserved radish or just the sweet preserved radish.