Steamed Minced Meat and Egg

In need of a quick small filler dish? This is an easy way to get an extra dish in with almost no effort at all.
This is almost like the egg custard dish but with meat so it honestly doesn't look as smooth since the meat underneath will affect how the egg on top looks.

I normally cook this with pork, but it can be done with chicken as well.
If the meat is too lean, it will be dry and tough. So it's good to go with a medium fat meat which is why pork is so good to use.
If using chicken, I would only use dark meat.

You can make this any size you want. This is perfect for steaming in your rice cooker when you're cooking rice if your plate fits.

Steamed Minced Meat and Egg

Ingredients

• 300g Minced Pork/chicken
• 5 Eggs
• 5 Egg Shells of Water
• Soy Sauce
• Sugar

Directions

1. Mix the chicken with the soy sauce and sugar.
2. Pour the meat into the bottom of the steaming plate and flatten.
   
3. In a small bowl, mix together 5 eggs with 5 egg shells full of water so it's a 1 to 1 ratio. When I crack the egg, I save half and use that as my measuring cup and add 10 of those egg shell of water. Almost the same ratio as egg custard but a little less water because meat juice will flow out as you cook!
4. If you want the top to be smoother, run the egg through a sieve. Can't have bubbles if you want that very smooth surface. If you really don't care, just gently pour on top of your meat.
   
5. Wrap the dish with cling wrap.
6. Pop it on top of your steaming device and bring water to a boil. Lower the heat to a gentle boil for 10 to 15 mins depending on how big your plate is. If it's in the rice cooker it'll be a little bit more cooked then it needs to be but it's definitely the easier way to cook this dish.
   
7. And you're done. Feel free to garnish with chopped green onion and a little bit of fish soy sauce.

Categories: chicken, Eggs, Pork, Steam