Serves 4

Ingredients:

• Minced Pork Meat, 350g 
• Water Chestnuts, 7 (peeled and diced)
• Salted Egg, 1 (separated yolk and white, diced yolk)
• Salt, 1/2 teaspoon 
• Sugar, 1 teaspoon 
• Light Soya Sauce, 1 tablespoon 
• Sesame Oil, 2 teaspoon 
• Corn Flour, 2 teaspoons 
• Ginger, 1 thumb (sliced)

Tools:

• Bowl, 1 
• Steaming rack, 1

Instructions:

1. In a bowl, mix minced meat, diced water chestnuts, egg white, salt, sugar, light soya sauce, sesame oil and corn flour well, and marinate it for at least 30 minutes. 
2. Add and place diced egg yolk and sliced ginger on top of the marinated contents.
3. In a 4.5L Thermos® Shuttle Chef® inner pot, place in the steaming rack, add hot boiling water till 1/3 full and place the bowl with marinated minced meat onto the steaming rack.
4. Bring the inner pot to a boil under medium heat. 
5. When boiling, close inner pot's lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for at least 1 hour, for vacuum insulation steaming, before serving.

Notes:

• This recipe is based on using a 4.5L Thermos® Shuttle Chef® TCRA-4500. Ingredients and tools can be adjusted or replaced for different Shuttle Chef® inner pot sizes and capacities. 
• Both steaming rack and bowl have to fit well into the Shuttle Chef® inner pot when the lid is closed, and the bowl must be easily placed into the Shuttle Chef® when filled with contents.

Tips:

• You may marinate the minced meat overnight in the fridge, for a stronger flavour.
• You may replace minced pork with minced chicken, based on preference and taste.

Recipe and photos courtesy of Thermos Singapore team.