Steamed egg with chai poh pork patty

This steamed egg recipe is modified by adding Chinese preserved radish to add more flavour and texture to your typical steamed egg dish!

Ingredients

Soak the preserved radish for 10 minutes to remove excess salt
Add in the dried radish, soy sauce, oyster sauce, chicken powder, salt, sugar and corn starch to the minced pork
After mixing well, add in about 1 tablespoon of water to the pork mixture and mix allow water is absorbed by the pork. Repeat this process for 3 times
Transfer the patty onto a flat plate evenly for steaming
Place in steam pot with boiling water. Let steam for 8 minutes
While the patty is steaming. Prepare the egg mixture by adding warm water to the eggs in 1:1.5 ratio. For example, the two eggs used in this recipe weight 110g so 165g warm water is added.
Whisk until smooth
For better egg texture, sieve the egg mixture once
After 8 minutes, pour in the egg onto the patty
Allow to steam for another 7 minutes
Once the egg is set, drizzle sesame oil and garnish with green onion