Ingredients (for 4):
- Pork - 150 g
- Egg - 3
- Turnip - 400 g
- Chinese celery - 1 sprig
- Chicken stock - 250 ml
- Ginger - 2 slices
- Potato starch - 1 tsp
- Salt - 1/2 tsp
- Sugar - 1/2 tsp
- Soy sauce - 1 tsp
- White pepper powder - dashes
Procedures:
1. Put the potato starch on a small dish, then add 2 tbsp of water. Once the starch settles, skim off the water to form the wet starch.
2. Mince the pork.
3. Add 1 tbsp of water to the minced pork, then add soy sauce, sugar and white pepper powder. Marinate for 15 minutes.
4. Heat the wok with a bit of oil, then stir-fry the minced pork until well done. Remove.
5. Whisk the eggs and then add in the wet starch and 1/2 tsp of salt. Whisk thoroughly to mix well.
6. Heat the wok with 1 tbsp of oil, then pour in about 1 tbsp of whisked egg to form a circular egg skin.
7. Scoop 1 tbsp of the minced pork and put close to the middle.
8. Flip one side of the egg skin over to fully cover the minced pork. Lightly press to seal the edges. Continue to pan-fry until fragrant.
9. Flip the egg omelet over to continue pan-fry the other side. Then remove.
10. Repeat until all the whisked egg had been used.
11. Peel the turnip and cut into large wedges.
12. Cut the Chinese celery into sections. Cut the ginger into slices.
13. Heat the pot with oil, then add the ginger slices to stir-fry until fragrant.
14. Add the turnip wedges and stir-fry thoroughly.
15. Pour in the chicken broth. Cover with lid and cook until boiling. Then lower the heat and continue to cook for 10 minutes.
16. Add the Chinese celery (and any left-over minced pork) in to cook for 1 minute.
17. Put the egg omelet on top. Cook until it boils again.
18. Then serve together with the pot.
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