Over-rice dishes
Ingredients: Teochew Fermented Olive Greens, Eggs, Fatty Pork Belly, Salt, Sugar · 30 min cook time · 342kcal · ₩16,050
Ingredients
1jar Teochew Fermented Olive Greens, 4pieces Eggs, 100g Fatty Pork Belly, 0.5tsp Salt, 0.25tsp Sugar, 1sprinkle White Pepper, 0.125tsp Chicken Bouillon Powder, 1cup Water, 1tsp Soy Sauce, 1stalk Scallions, 3cloves Garlic, 2inch Ginger, 2pieces Dried Chilies, 100g Pickled Suan Cai, 240g Kidney Beans, 1tbsp Lard, 1tbsp Shaoxing Wine, 0.5tsp Dark Vinegar, 1sprinkle MSG, 1head Romaine Lettuce, 1tsp Toasted Sesame Oil, 1tsp Oyster Sauce
Instructions
1. Make your rice in a rice cooker. While the rice is cooking, toss in a washed egg about 10 to 15 minutes away from finishing. The rice cooker will steam the egg, providing easy protein for your meal.
2. For the Steamed Egg with Pork Topping, finely mince 100g of fatty pork belly. You can use pre-ground meat, but ensure it has some fat for better texture.
3. Heat your wok until piping hot, then turn off the heat and add about 1 teaspoon of oil. Swirl to coat the wok for a non-stick surface. Heat on medium-low, add the minced pork, and quickly break it into small bits. Fry for about 10 minutes or until most of the fat has rendered out and the meat is golden brown.
4. Scoop out the rendered oil and the pork bits and set aside.
5. Crack four eggs into a large bowl. Whisk in a zigzag motion to avoid incorporating too much air. Once the egg has no stray strands, season with half a teaspoon of salt, a quarter teaspoon of sugar, a sprinkle of white pepper, and an eighth of a teaspoon of chicken bouillon powder. Add about 1 cup (250g) of water (or stock for a fancier taste). Gently stir and then strain into a deep plate to ensure a smooth texture.
6. To a pot of boiling water, place your steaming rack. Carefully put in your egg mixture and cover with a plate. Cover the whole thing and steam on high for 6 minutes. Then, turn off the heat and let it sit for another 6 minutes.
7. After sitting, carefully take the egg out. Scoop in the pork bits, ladle in about 2 teaspoons of the rendered lard (or toasted sesame oil if you don't have enough lard), drizzle in about 1 teaspoon of soy sauce, and finally sprinkle on some scallions.
8. For the Guizhou Pickled Greens & Beans, crush three cloves of garlic and a 2-inch piece of ginger. Separate the white and green parts of a scallion and finely mince them. Deseed and cut a couple of dried chilies of your choice. Finely mince 100g of pickled suan cai (first soak for ~5 min & squeeze).
9. Rinse and drain one can of kidney beans (about 240g). Take about a quarter (roughly 60g) of the beans and mash them.
10. Heat your wok until piping hot, then turn off the heat and add about 1 tablespoon of lard (or peanut oil if keeping veg). Swirl to coat the wok for a non-stick surface. Heat on medium-low. Add the ginger and garlic, fry until fragrant, then add the scallion whites. Fry for about half a minute, then add the dried chilies. Quick mix, then add the suan cai. Fry all together for a minute or two, or until you can hear some popping sounds from the suan cai.
11. Add the mashed beans. Give it a quick fry, then splash in some Shaoxing wine. Add the rest of the beans and a cup of water. Add a quarter teaspoon of sugar and half a teaspoon of soy sauce. Let it simmer for about 3 to 4 minutes, or until the sauce thickens. Taste and add more salt if needed. To finish up, splash in half a teaspoon of dark vinegar and a sprinkle of MSG. Mix in the scallion greens, mix well, and that's done. Perfect to scoop on some white rice.
12. For the greens, boil some water in the wok (no need to wash it after the previous dish). Directly toss in your vegetable (today we have some romaine lettuce). Give it a quick 20-second blanch, take it out, drain the excess water, drizzle in some toasted sesame oil and oyster sauce.
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