Sundaland Recipes

Welcome to the world of Hong Kong's Egg Chiffon Rice, a mouthwatering delicacy straight from the bustling streets of Hong Kong. This delightful dish celebrates the harmonious marriage of silky smooth eggs and fluffy jasmine rice, creating a culinary masterpiece that ignites the senses.  
Picture a plate adorned with a bed of perfectly steamed jasmine rice, each grain plump and fragrant. But the true star of the show is the ethereal chiffon-like egg layer that blankets the rice, a creation of delicately beaten eggs infused with a touch of soy sauce and whispers of savory sesame oil. Cooked with precision and care, this egg layer transcends the ordinary, transforming into a luscious, custard-like texture that practically dissolves on your tongue. 

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By:Sundaland Recipes Team
Author:

Prep Time:10 Minutes
Cook Time:20 Minutes
Suitable:Halal
Category:Meal
Origin:HongKong
Serving:2 Person
Tags:Vibrant, Balance, Harmony

Nutrifacts:350 calories
  12 grams fat

Rating:4.4  

Hong Kong's Egg Chiffon Rice is an embodiment of culinary artistry and simplicity. It showcases the delicate balance between basic ingredients and meticulous cooking techniques, resulting in a dish that delights and satisfies on every level. Close your eyes, take a bite, and let the flavors transport you to the vibrant streets of Hong Kong, where tradition and innovation meet in perfect harmony. 

Ingredients:

• 1 cup jasmine rice
• 4 large eggs
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 green onion, finely chopped (for garnish)
• Salt, to taste
• Vegetable oil, for cooking
• Sliced BBQ chicken or beef, for topping

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to the package instructions or using a rice cooker. Once cooked, fluff the rice with a fork and keep it warm.
2. In a bowl, crack the eggs and whisk them until well combined. Add the soy sauce, sesame oil, and a pinch of salt. Mix thoroughly.
3. Heat a large non-stick skillet or frying pan over medium heat. Add a small amount of vegetable oil and swirl it around to coat the pan.
4. Pour half of the egg mixture into the pan, swirling it around to spread it evenly. Allow it to cook for a minute or until the edges start to set.
5. Gently slide a spatula underneath the egg mixture and flip it over. Cook for another minute until the other side is set and lightly golden. Transfer the cooked egg chiffon to a plate.
6. Repeat the process with the remaining egg mixture to make the second chiffon layer.
7. Arrange the sliced BBQ chicken or beef on top of the cooked egg chiffon layers.
8. To serve, divide the jasmine rice between two plates. Carefully place one of the BBQ meat-topped egg chiffon layers over the rice on each plate.
9. Garnish with finely chopped green onions.