Stuffed eggs: hard-boiled, steamed, deep

8 Servings

Ingredients

Quantity Ingredient
Water to cover
6 Eggs
¾ pounds Lean pork
1 tablespoon Cornstarch
3 tablespoons Water
1 tablespoon Sherry
1 teaspoon Ginger juice
Oil for deep-frying
1 cup Steaming liquids
2 tablespoons Soy sauce
½ teaspoon Salt
1 teaspoon Sugar
1 tablespoon Cornstarch

Directions

1. Place eggs in cold water to cover. Bring to a boil, then simmer gently 12 to 15 minutes.

2. Meanwhile mince or grind pork. Blend cornstarch and cold water to a paste; then add to pork along with sherry and ginger juice, mixing well.

Divide mixture into 12 parts. Form each into a ball, then flatten into a thick patty.

3. Cool eggs thoroughly under cold running water; then shell. Cut each egg in half lengthwise. Then cut a small slice from the back of each half so that it will lie flat when turned yolk side up.

4. Arrange eggs yolk-side up on a shallow heatproof dish; top each with a meat patty. Steam for 10 minutes (see "How-to Section"). Drain eggs, reserving the liquids.

5. Heat oil. Carefully lower in stuffed eggs, meat-side up. Deep-fry, basting with hot oil, until golden. Drain on paper toweling.

6. Meanwhile in a saucepan blend steaming liquids, soy sauce, salt, sugar, and remaining cornstarch. Bring to a boil, stirring to thicken. Then pour sauce over eggs and serve at once. VARIATION: For the pork, substitute beef.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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