Chinese Meatballs in Egg (Asian Egg Meatball Recipe)

Chinese Meatballs in Egg

Welcome to Chinese Cooking. My name is Xiao Wei, even at a early age I have always had a strong passion for Cooking. My family still live in northern Chinese, where I visit each year and pick-up new Asian/Chinese recipes.

200g Mince Pork
4 – 5 Hard Boiled Eggs
20g Mushrooms
50g Carrots
2 Spring Onions
2 Tbsp Oyster Sauce
1 Tsp Cooking Wine
100ml-150ml Chicken Stock
1 Tbsp Olive Oil
1 Tsp Ground White Pepper
1 Tsp Cornflour
30ml Water Mixture
Salt to Taste

1. Finely chop the spring onions
2. Cut mushroom and carrot into very small cubes
3. Cut eggs into half and remove the yolk, then slice the bottom of each egg white flat
4. Place mince pork into a mixing bowl, add white pepper, salt, half of the oyster sauce, cooking wine and spring onion. Mix well and leave to marinate for 15 minutes
5. Take 1 Tbsp of the pork mixture into your hand, roll to form into a ball, place onto the egg white
6. Repeat this till all meat is used
7. Place these into a steamer and steam for about 20 minutes till cooked
8. Meanwhile, prepare the sauce by heat olive oil in the wok
9. Place mushroom, carrot and salt into the wok and stir fry for 3 minutes
10. Add the remaining oyster sauce and stir
11. Add chicken stock and bring to the boil, add a pinch of salt and stir
12. Gradually add the cornflour mixture into the wok and stir till sauce is thicken, remove from heat
13. Transfer the egg with the meatball onto a dish, pour the sauce over and serve

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