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Savory Home-style Steamed Egg Custard II

Dim Sum and Other Snack Foods

Savory Home-style Steamed Egg Custard II
3 eggs
12 ounces chicken stock
1 and 1/2 Tablespoons Shaoxing rice wine or dry sherry
1/2 teaspoon freshly ground white pepper
1 teaspoon salt
1 teaspoon light soy sauce
1 teaspoon sesame oil
1 Tablespoon peanut oil
2 Tablespoons oyster sauce
3 Tablespoons spring onions, white part only, finely chopped
1.Mix the everything except the scallions and the oyster sauce in a heatproof shallow bowl.
2. Prepare a steamer or deep pan with two inches of water, and bring it to the boil over high heat.
3. Carefully lower the bowl into the steamer or onto a rack in the pot. Then turn the heat to low, cover tightly, and steam gently for twelve minutes or until the custard has barely set.
4. Remove the custard and sprinkle with the spring onions.
5. Meanwhile, heat the oil in a small pan until it begins to smoke, pour this over the custard. Add the oyster sauce and serve at once.

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