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!
Steamed pork with mushrooms and black-boned chicken essence
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
Hockhua’s Essence of Black-boned Chicken with Cordyceps, American Ginseng & Collagen
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.
Add the marinade ingredients to the minced pork
Mix the pork and marinade well
After the 10 minutes, add in the chopped water chestnuts, garlic, and corn flour to the pork and mix well.
Add chopped chestnuts, garlic and cornflour to the marinated pork
Roll the pork into small even round balls.
Roll the minced pork into small round balls
Arrange the mini portobello mushrooms bottom side up on a steaming dish and season them with corn flour, salt, and pepper.
Season the mushrooms with cornflour, salt, and pepper
Then place the Japanese square tofu into the mushrooms, fitting them in nicely.
Place the tofu squares into the mushrooms
Place a ball of pork onto each tofu and press down to flatten it slightly.
Place a pork ball on each tofu square
Press down on each pork ball to flatten them slightly
Place the dish into the steamer, cover with the lid, and let it steam for 12 minutes until it is cooked through.
Steam the dish for 12 minutes
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.
Pour 4 tbsp of juice from the steamed mushrooms, tofus, and pork into a 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!
Add the seasonings to the juice to season the gravy
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.
Add cornflour water to thicken gravy
Stir the gravy constantly until it thickens
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!
Pour the black-boned chicken essence into slightly cooled gravy
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.
Spoon the gravy all over the dish
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!
Steamed Pork with Mushrooms and Black-boned Chicken Essence
Get the recipe below!
- 120 g minced pork
- 1 tbsp oyster sauce
- 1 tbsp light soya sauce
- 1 tsp sesame oil
- 1/2 tsp white pepper powder to taste
- 2 chestnuts chopped
- 2 tsp cornflour
- 3 cloves garlic chopped
- 8 pcs fresh mini portobello mushrooms washed and stalks removed
- 2 tsp cornflour
- 1/8 tsp salt
- 1/2 tsp white pepper powder
- 1 pkt Japanese square tofu cut into squares
- 1 tsp oyster sauce
- 1 tsp light soya sauce
- 1/8 tsp sugar
- 1/8 tsp salt
- cornflour mixture 2 tsp cornflour & 1 tsp water
- 1 bottle Hockhua's Black-boned Chicken Essence
- wolfberries soaked
- 1 broccoli cut into florets and blanched
- In a bowl, add in minced pork, oyster sauce, light soya sauce, sesame oil and white pepper powder. Mix well and marinate for 10 minutes.
- Add in water chestnuts, garlic and corn flour. Mix well and roll the minced meat mixture into round balls.
- Sprinkle corn flour, salt and pepper on the mushrooms.
- Place tofu squares on top of the mushrooms.
- Place the minced meat balls on top of the tofu and gently flatten the meat.
- Steam for 12 minutes.
- Once the dish is cooked, transfer the dish into the serving plate. Pour 4 tbsp of the juice from the steamed ingredients into a pan.
- On low fire, add in all the seasonings except for corn flour, wolfberries and black chicken essence into the 4 tbsp of juice. Do a taste test and adjust accordingly.
- Pour in the corn flour mixture while stirring. Once the gravy starts to thicken, turn off the fire and let it cool down slightly.
- Pour in the black chicken essence and mix well.
- Pour the gravy onto the steamed mushrooms, tofu and minced meat.
- Garnish with broccoli and wolfberries to serve.
Facebook Comments