Four Seasons Catering Services Limited
Chiu Chow egg and pork soup
375g minced pork
300g rice, cooked
2 century eggs, diced
2 salted duck eggs, cooked and diced
2cm ginger, finely sliced
1 bunch coriander, chopped
1.2 litres water
2 teaspoons chicken powder
2 teaspoons oil
½ teaspoon soy sauce
Pinch of cornstarch
Pinch of salt
Pinch of sugar
- Put the minced pork in a bowl. Add the cornstarch, salt, sugar and soy sauce and mix together.
- Heat the oil in the wok. Add the minced pork and fry for 4 minutes until fully cooked. Remove from the pan and put to one side.
- Wipe the wok to remove any leftover oil and add the water, chicken powder, rice, century egg and salted duck egg. When the mixture begins to boil, add the coriander and minced pork to the wok, and remove from the heat.
- Garnish with the finely sliced ginger and serve.
- This recipe is great for using up leftover rice. The rice will absorb the stock as it cooks. If it becomes too thick, add a little extra water.
- As an alternative to rice, try making this dish with rice noodles or vermicelli.
- Minced pork is a good source of protein, which is vital for muscle building and for keeping organs healthy.
- In comparison to white rice, brown rice is a whole grain that has more protein, fibre, calcium, magnesium, vitamin E and potassium. People who eat several servings of whole grains daily have less heart disease, diabetes and cancer, and are less likely to be overweight.