Ingredients
Minced pork
- 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
Mushrooms
- 8 pcs fresh mini portobello mushrooms washed and stalks removed
- 2 tsp cornflour
- 1/8 tsp salt
- 1/2 tsp white pepper powder
Tofu
- 1 pkt Japanese square tofu cut into squares
Gravy
- 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
Garnish
- wolfberries soaked
- 1 broccoli cut into florets and blanched
Instructions
Step 1: Prepare the minced pork, mushrooms and tofu
- 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.
Step 2: Cook the gravy
- 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.
Step 3: Serve together with steamed broccoli
- Pour the gravy onto the steamed mushrooms, tofu and minced meat.
- Garnish with broccoli and wolfberries to serve.