Steamed Egg with Scallions and Soy Sauce蔥油蒸蛋
A delicate Cantonese comfort dish featuring silky steamed eggs infused with umami from salted fish and soy sauce, topped with fragrant scallion oil and tender diced scallions. The dish combines tender chicken meat hidden beneath the custard-like egg base, creating a protein-rich, elegant preparation perfect for dim sum or home cooking.
01Ingredients
- 3 whole Eggs
- 100g Minced chicken breast
- 30g Salted fish (鹹魚), finely diced
- 120ml Chicken stock
- 2tbsp Soy sauce
- 3 whole Scallions
- 2tbsp Vegetable oil
- 1tsp Sesame oil
- 0.5tsp Salt
Nutrition (per serving)285kcal
- Protein26.5g
- Carbs2.8g
- Fat19.2g
Fiber 0.3 gSodium 1240 mg
02Steps
- Beat eggs in a bowl with chicken stock, soy sauce and salt until well combined and smooth.
- Finely chop 2 scallions into rings, reserving 1 whole scallion for garnish.
- Distribute minced chicken and salted fish evenly in a steaming bowl.
- Pour the egg mixture over the chicken and fish, filling the bowl to about three-quarters full.
- Cover the bowl with plastic wrap or a lid with a small gap for steam to escape.
- Steam over boiling water for 8-10 minutes until the egg is just set but still slightly jiggly in the center.
- While steaming, heat oil in a small pan until fragrant, add reserved scallion and remove from heat.
- Carefully remove the bowl from the steamer using oven mitts.
- Drizzle scallion oil and sesame oil over the steamed egg, sprinkle with chopped scallions and serve immediately.
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