Turn off the heat and add the eggs in. Look. The eggs are still soft. I want to taste Mom's cooking..
. You can't have this yet. Just a little bit, Mom...
Hello! Welcome back to my channel, Devina Hermawan. Today, we're cooking something simple: Hong Kong Egg Chiffon Rice. It's Egg Chiffon Rice a la Hong Kong. This is a popular dish in Hong Kong.
It's a delicious comfort food. The egg in this dish is soft, hence the name Egg Chiffon. It's served with a gravy sauce, too. For this dish, we need rice, of course. The filling is up to you.
The original Hong Kong version uses Pork Char Siu. You can also use smoked chicken or beef. Here, I'm using sausages. It's easy to find. We need eggs.
To add fragrance, I'm using shallots and bird's eye chili. You can also use onions. Gravy is a thick sauce made from bone broth. Bones contain gelatin so when cooked for a long time, the sauce will thicken and become very savory.
But because I'm making an express dish, this is a shortcut recipe for delicious gravy-like sauce.
The ingredients include chicken stock. It's important to give the sauce a rich flavor. You can use chicken or beef stock. Next, oyster sauce, soy sauce, and water. To thicken the sauce, I'm using tapioca flour or cornstarch.
For finishing, I'm adding margarine to make the sauce shiny. Let's start! Here are the shallots. Incidentally, I'm using the big ones. You can substitute it with leeks or onions.
Chop the shallots in thick slices. It's so the dish has a bite to it. Bird's eye chili, if you want. I'm slicing the sausages thinly so the eating sensation resembles ham or smoked beef. But, this will taste softer as we're using sausages.
You can also use Spam or meatloaf made of chicken or beef.
Let's heat the pan. Add quite a bit of oil. TIPS & TRICKS: Use a lot of oil to make the egg softer The oil is the one that will make the egg soft like chiffon. Eggs.
We'll sauté the ingredients but not all of it as we're only using 2 eggs for 1 serving. Prepare the rice. You can add a bit of seasoning like pepper and salt.
Turn off the heat and add the eggs in. TIPS & TRICKS: Cook the eggs while the heat is turned off so it stays soft I like this doneness but if you want to cook if further, simply turn on the heat for a bit.
I cooked the eggs while the heat was turned off. Place it on top of the rice. Look. The eggs are still soft. We'll make the sauce now.
Combine all ingredients. Add a bit of sugar to balance the flavor. Then, mix well. In the same pan, add the ingredients in. After it thickens, add the margarine.
We'll pour the sauce on top. Look! Just pour all of it on top. The gravy looks so good.
Don't forget to add some leeks on top.
The leeks aren't just for garnish but to be eaten, too I've shocked the leeks in an ice bath to rejuvenate the texture from limp to curly. It's not just to upgrade the looks but also so that the flavor isn't as sharp when eaten. When eating raw leeks, I prefer to shock them first. I want to taste Mom's cooking..
. You can't have this yet. Just a little bit, Mom...
Let's taste. The eggs are still very soft. Look! I'll have it with the gravy and the rice. With the shallots.
.. ...
and the leeks. Rice and eggs, an easy-to-make dish that you won't get bored of. You can also modify the dish by using sausages or Char Siu. I've shared the recipe for Char Siu before. You can use smoked beef or even leave it plain.
This sauce is also key. It melts in your mouth and very savory, making the dish even more complete. Earlier, I've made some Chili Oil. It's not canned oil. It's just like the one you find in restaurants.
It's even more fragrant because I used dried shrimp. I've shared the recipe before, too. Pour some chili oil to the dish. Let's taste. This is the real definition of umami bomb.
It's very savory, practical, simple, and recommended for you to try at home. Thank you for watching. Don't forget to subscribe, like, comment, share, etc. Stay tuned and please tag me if you've recooked this dish. Tag @devinahermawan and @devispantry.
See you in the next video! .
