Chinese Meat Custard

I use the silicon poached egg gizmos but a tea cup will also do the job.

To serve 4 you need,

4 eggs

150gms pork mince

2 spring onions

2 tbsp water

2 tbsp Chinese rice wine or use medium dry sherry

2 tbsp soy sauce

dash of salt

2 tbsp frozen green peas.

Mix all ingredients except peas. Oil the inside of the 4 containers (poached egg gizmos or teacups). Divide the peas into each cup and divide the meat mixture on top of the peas. Pack down lightly.

Place the containers into a steamer with a hole in the top to allow steam to escape and cook for 15 minutes over a brisk heat.

Just before the custards are finished, stir fry a bunch of spinach in a wok over high heat and divide onto 4 plates. Decant the custards onto the spinach and serve.

How simple is that? You are now an official Chines cook.

The Phantom