We have heard how much you love our Steamed Chicken with Black-boned Chicken Essence from home cook Jasmine Ong, so here’s another dish that is as equally healthy and delicious! Home cook Carol Ann’s recipe for Steamed Pork with Mushroom and Black-boned Chicken Essence looks and tastes just like a restaurant quality dish with its elegant arrangement and refined flavours. The dish also has both protein and vegetables in one, so all you’ll need for a complete dinner is just some steamed rice!
Infusing Hockhua’s Essence of Black-boned Chicken in your dish is a quick and smart way to enhance the nutritional value of your meal! It also contains Cordyceps, American Ginseng & Collagen that contributes its own individual health benefit for an effective blend. Here are the benefits of each ingredient:
- Black-boned chicken - high source of antioxidant, good for muscles and nervous system
- Cordyceps - promotes healthy lungs and kidneys, reduces cough and phlegm
- Ginseng - improves stamina, promotes healthy spleen and lungs, aids blood formation and relaxation
- Collagen - improves skin health, promotes health nails and hair growth
Here are the ingredients that you will need: minced pork, mini portobello mushrooms, Japanese square tofu, broccoli, wolf berries, chestnuts, garlic, light soya sauce, sesame oil, oyster sauce, salt, pepper, sugar, corn flour, and 1 bottle of Black-boned chicken essence.
Begin with preparing the minced meat, mushrooms and tofu.
To a bowl, add oyster sauce, light soya sauce, sesame oil, and pepper to the minced pork and mix well then let the pork marinate for 10 minutes.
After the 10 minutes, add in the chopped water chestnuts, garlic, and corn flour to the pork and mix well.
Roll the pork into small even round balls.
Arrange the mini portobello mushrooms bottom side up on a steaming dish and season them with corn flour, salt, and pepper.
Then place the Japanese square tofu into the mushrooms, fitting them in nicely.
Place a ball of pork onto each tofu and press down to flatten it slightly.
Place the dish into the steamer, cover with the lid, and let it steam for 12 minutes until it is cooked through.
The second step is the cook the gravy for the dish.
After steaming the pork, tofu, and mushrooms, retrieve 4 tablespoons of juice or zhup left in the steaming dish. Pour it into a heated frying pan.
Add the oyster sauce, light soya sauce, sugar, and salt to season the juice and give it a good mix. #Tip: do a taste test at this step so you can adjust the taste of the gravy to how you like it!
Once the seasonings have been incorporated into the gravy, thicken it with some cornflour water. Stir the gravy constantly while adding it and keep stirring until the gravy is smooth.
Turn off the heat and let the gravy cool down slightly. Once the gravy is cooler, pour in the Black-boned chicken essence and stir until it is well combined. #Tip: do not pour the chicken essence into piping hot gravy as the heat will destroy the health properties of the chicken essence!
For the last step, assemble the dish by plating the steamed ingredients around some blanched broccoli florets in the middle of the plate. Liberally spoon the gravy over food and garnish each pork ball with a wolfberry.
And you are done! Your Steamed Pork with Mushroom and Black-boned Chicken Essence is ready for you to enjoy!
Get the recipe below!