Comfort food par excellence. In this most satisfying dish, eggs are beaten with stock or water, and the result is a savoury delicacy. The custard is smooth as silk, with just the right body and texture. A more substantial dish can be made with the addition of minced pork to the custard.
Such quickly made home-cooked dishes were ideal for busy Chinese-American mothers like mine, who had to work and then come home to prepare meals for hungry family members. This one is whipped together in literally minutes.
Mix together thoroughly the soy sauce, rice wine, sesame oil, salt, eggs and chicken stock.
Rub a heatproof shallow bowl with groundnut oil or vegetable oil, then pour in the beaten egg mixture.
Next, set up a steamer, or put a rack into a wok or deep pan, and fill it with
Remove the custard and drizzle oyster sauce over the top. Scatter the spring onions all over and serve at once with rice.
© 1998 Ken Hom. All rights reserved.