Make the garlic oil by placing 10g garlic and 100g of oil into a small pot and heat it up on medium heat. Let it heat up until the garlic slightly burns which takes around 3-5 minutes. After it slight burns, turn off the heat and allow to infuse for another 10 minutes and then sift it out and allow to cool down

Heat up a wok or pan on medium heat and add in the 1 tbsp of salted fish oil.

Heat it up for 15 seconds then add in the onion and garlic as well as the salted fish fillet and fry it for 30 seconds. Use your spatula to try and crush the items as much as you can, especially the salted fish.

Then add in your chicken mince meat and continue frying for 5 minutes or until the chicken mince is cooked. Make sure to try to crush the minced meat so that you can get it nice and fine instead of chunky. Once it is cooked, set aside.

Now make the steam egg mixture by whisking the egg vigorously until the egg is well combined then add in the chicken stock and whisk vigorously once again. Strain the mixture through a fine strainer then pour the egg mixture into a steel bowl or plate

Steam the egg for 5 to 10 minutes depending on how deep your bowl or steel is. You can check if it is perfectly cooked by giving it a slight push. The steam egg should still be slightly bouncy and jiggly (don’t worry, it is fully cooked) but if you try to tilt it slightly, it should stay firm and not be able to pour it. If the egg starts to form little bubbles or holes on the side, it is overcooked.

Once the egg is done, take it out and spoon ½ tablespoon of soy sauce and ½ tbsp of garlic oil over it and top it off with the minced meat and serve while hot.