Steamed Pork with Mushrooms and Black-boned Chicken Essence
Servings Prep Time
2-3people 25minutes
Cook Time
Servings Prep Time
2-3people 25minutes
Cook Time
Minced pork
  • 120g minced pork
  • 1tbsp oyster sauce
  • 1tbsp light soya sauce
  • 1tsp sesame oil
  • 1/2tsp white pepper powderto taste
  • 2 chestnutschopped
  • 2tsp cornflour
  • 3cloves garlicchopped
  • 8pcs fresh mini portobello mushroomswashed and stalks removed
  • 2tsp cornflour
  • 1/8tsp salt
  • 1/2tsp white pepper powder
  • 1pkt Japanese square tofucut into squares
  • 1tsp oyster sauce
  • 1tsp light soya sauce
  • 1/8tsp sugar
  • 1/8tsp salt
  • cornflour mixture2 tsp cornflour & 1 tsp water
  • 1bottle Hockhua's Black-boned Chicken Essence
  • wolfberriessoaked
  • 1 broccolicut into florets and blanched
Step 1: Prepare the minced pork, mushrooms and tofu
  1. 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.
  2. Add in water chestnuts, garlic and corn flour. Mix well and roll the minced meat mixture into round balls.
  3. Sprinkle corn flour, salt and pepper on the mushrooms.
  4. Place tofu squares on top of the mushrooms.
  5. Place the minced meat balls on top of the tofu and gently flatten the meat.
  6. Steam for 12 minutes.
  7. 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
  1. 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.
  2. Pour in the corn flour mixture while stirring. Once the gravy starts to thicken, turn off the fire and let it cool down slightly.
  3. Pour in the black chicken essence and mix well.
Step 3: Serve together with steamed broccoli
  1. Pour the gravy onto the steamed mushrooms, tofu and minced meat.
  2. Garnish with broccoli and wolfberries to serve.