Asian Mince with Wobbly Custard
Savoury mince with steamed egg, rice and Asian greens. A very simple meal made in a few minutes. Delicious.
Serves 2, so double up for a family of 4.
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Asian Mince with Wobbly Custard
Enjoy x
2
30 minutes
30 minutes +
Stove top cooking
Ingredients
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200g minced beef- or chicken, pork or turkey or
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Seasonings
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2 cloves garlic- finely minced
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2 spring onions- finely sliced
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1 tbsp rice wine vinegar
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1 tbsp light soy sauce
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1 tbsp dark soy sauce
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1 tbsp oyster sauce
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1 tsp white pepper
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Optional beef stock- to keep mince sloppy
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Cornstarch Slurry (thickener)
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2 tsp cornflour + 125ml cold water- mixed to form a liquid slurry
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Wobbly Eggs
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3 large eggs- cracked, total weight 200ml
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300ml warm water
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Rice
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Freshly steamed jasmine rice
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Garnish
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Extra finely sliced spring onion
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Chilli oil
Instructions
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Step 1 - make savoury Asian mince
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01 Using a non stick flat bottomed pan, fry mince until browned. Add minced garlic and finely sliced spring onions. Cook for a few minutes until softened, add rice wine vinegar, both soy sauces, oyster sauce and white pepper to taste. Add salt if necessary BUT be careful as soya sauce will already add saltiness. Add cornstarch slurry and simmer gently until all is thickened. Remove from heat and allow to sit in the pan to reheat later. If mince is too thick add stock.
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Step 2 - prepare wobbly eggs for steaming
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02 In a bowl crack 3 eggs and add warm water. Whisk gently together, then strain into a china bowl suitable for steaming (use a sieve). Carefully remove any bubbles with a spoon that may appear in the raw egg or on the top, and pop any small ones with the back of a spoon. The raw extra mixture should be silky smooth in texture. Cover with a plate or cling film, ready to be steamed.
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Step 3 - steam egg and rice
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03 Using a professional rice steamer place rice in the pan, add sufficient water and top with the steam plate. Place the raw egg mixture in its steaming bowl (covered) into the metal steamer, add the lid and cook the rice until tender. The heat used to steam the rice will cook the wobbly eggs. Allow to sit for a minute or two once steaming as completed.
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Serve:
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04 Remove eggs from the steamer, spoon freshly cooked rice into individual bowls, top with hot savoury mince and large spoonfuls of cooked wobbly eggs. Scatter extra spring onions on top and a splash of chilli oil. Enjoy with freshly pan fried Asian vegetables such as bok choy.
Notes
If you do not have a professional rice cooker, cooking the eggs can be made using a pan of boiling water and a steamer pan but truly, by using the rice steamer the cooking is all done at once and together, making life easy!
