Description
Braised minced pork with fried tofu cubes and quail eggs simmered in a rich soy and oyster sauce gravy.
Ingredients
Units Scale
- 400 g minced pork
- 350 g fried tofu cubes
- 18 boiled quail eggs, peeled
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp Shaoxing wine
- 1 cup chicken stock or water
- 1 tsp sugar
- 1/2 tsp white pepper
- 1 tbsp cornstarch mixed with 2 tbsp water
- 2 stalks spring onions, chopped
- 1 tbsp cooking oil
Instructions
- Heat oil in a claypot or deep pan over medium heat. Sauté onion, garlic, and ginger until fragrant.
- Add the minced pork and cook until lightly browned, breaking it apart with a spatula as it cooks.
- Stir in soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and Shaoxing wine. Mix well until the pork is evenly coated.
- Add the fried tofu cubes and pour in the chicken stock. Stir gently to avoid breaking the tofu.
- Cover and simmer for 10 minutes so the tofu can absorb the sauce.
- Add the quail eggs and continue simmering for another 5 minutes.
- Pour in the cornstarch slurry and stir gently until the sauce thickens into a glossy gravy.
- Finish with sesame oil and spring onions. Serve immediately with hot steamed rice.