serves
4
prep
40 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
40
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Chinese Soul Food
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 8 dried shiitake mushrooms
- 8 frozen water chestnuts, thawed
- 400 g lean pork mince
- cooked rice, to serve
- 2 spring onions, green part only, thinly sliced, to garnish
For the marinade
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1 tsp corn flour
- ¼ tsp white pepper
- ½ tsp sesame oil
- 2 tbsp vegetable oil
Marinating time: 20 minutes
Instructions
1. Soak the dried mushrooms in warm water for at least 30 minutes, until they are soft. Drain, squeeze out the water, then roughly chop. Pat the water chestnuts dry with a paper towel, then roughly chop.
2. In a large bowl, combine the mushrooms, water chestnuts and pork mince with the marinade ingredients and mix well to combine. Allow the mixture to marinate in the fridge for 20 minutes.
3. When you’re ready to cook, pour enough water to steam into a wok or a large frying pan with a steamer insert and lid, and bring to the boil. Press the marinated pork mince into a heat-proof steaming dish to form a ‘meat cake’. Steam the ‘meat cake’ for 12 minutes, or until cooked through. Sprinkle with the spring onion and serve immediately with rice.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Chinese Soul Food
