Yea sure, it's super simple to make. This makes easily 3-4 portions.
Pork and Marinade
-1 lb pork shoulder (diced, sliced, or however you prefer)
-1 tbsp tapioca starch
-1 tbsp light soy sauce
-1 tbsp rice wine
Egg
- 4 eggs
- 1/2 tsp tapioca starch + 1tsp water
- 1 tbsp oil
- salt + white pepper to taste
Tomato/Onion
- 1 lb tomatoes (sliced)
- 1 large onion (sliced)
- 1 bunch green onion
- 4-5 pc of garlic
- few large slices worth of ginger
Sauce
- 1 tbsp oyster sauce
- 1 tbsp ketchup
- 1 tsp sugar
- 1 tbsp tapioca starch
- 1/4 cup water
- white pepper to taste
- Fry up the pork and set aside.
- Mix eggs and ingredients until homogeneous, scramble and set aside.
- Heat oil and add ginger/garlic for few seconds until fragrant, then stir fry onions until 80% done.
- Add tomatoes with a pinch of salt, and cook them just slightly to heat them up. Not long, I am trying to maintain their structure, not breaking them down into tomato sauce.
- Add green onions, and pork and mix.
- Add the sauce and kill the heat. Mix and let the residual heat thicken up the sauce until it's at the consistency you want. I typically look for like a yogurt consistency so I can scoop it onto my rice and let it soak in.
- Add eggs and chop em up into chunks with your spatula as you mix it with the rest of the dish.
It's nice, basically a better and somewhat more refined version of chicken parmigiana. I'll probably make it again at some point, but I can't say that it stands out as the "bestest chicken recipe ever", not by a long shot.
What hydration % was the dough and in what type of oven was it baked (also temp and time)?
