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Silky, wobbly steamed egg custard topped with savoury chicken mince, garlic and a little salted fish for a deep, umami flavour. It's a comforting Cantonese-style home dish. The eggs and chicken provide plenty of protein, and it's lovely served with steamed greens and rice.
1.
Heat the oil in a small frying pan over a medium heat. Cook the onion and garlic until soft (1–2 minutes).
2.
Add the chicken mince and salted fish, and cook, breaking up the mince, until the chicken is cooked through with no pink meat (4–5 minutes). Stir in the soy sauce, then spread the mixture over the base of the heatproof dish.
3.
Beat the eggs with 150ml water and the pepper. For an extra-smooth custard, pour through a sieve. Pour the egg mixture over the chicken.
4.
Bring 2–3cm water to the boil in a steamer or large pan. Cover the dish with a heatproof plate or foil to stop water dripping onto the egg, and stand it on the trivet.
5.
Cover the pan and steam over a low-medium heat until the egg is just set but still slightly wobbly (10–12 minutes).
6.
Scatter with spring onion and serve.
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Storage information
Best eaten straight away. Cool leftovers within 1 hour, then refrigerate for up to 1 day and reheat until steaming hot all the way through. Not suitable for freezing.
Tip
It's high in protein but contains almost no fibre, so serve it with vegetable dishes such as the Grilled Garlic Chives or the Stir-Fried Pegaga and Watercress, plus some brown rice.
Cost-saving tips
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