silky steamed eggs, mapo, clams & nduja butter
for the SILKY EGGS:
4 large eggs
2.5g tsp salt
480ml chicken stock
In a steamer, bring some water to a boil. Meanwhile beat eggs and salt until fully incorporated, adding the chicken stock in a slow pour while continuing to whisk.
Strain thrice, into a steaming dish (I used the ceramic dishes I wanted to serve in), cover with aluminum foil, and steam on low to medium heat for 20 minutes until eggs are jiggly, but firm.
for the MAPO (A):
150g fatty beef mince
5ml toasted sesame oil
5ml light soy sauce
5g cornstarch
10ml frying oil
20g ginger, grated
3 cloves of garlic, grated
1 small red chilli, chopped finely
10g doubanjiang
40g sichuan peppercorn, ground
20ml shaoxing
7ml dark soy sauce
4g of white sugar
10g gochugaru (or to taste)
360ml chicken stock
20ml chinkiang vinegar
cornstarch slurry (about 15g cornstarch mixed with 30ml cold water to a paste)
Mix & marinate the beef mince, sesame oil, light soy, and cornstarch for at least 15 minutes, before frying mince mixture with some oil in a wok until evenly browned, breaking it up as you go.
Add ground sichuan peppercorns, allowing them to toast a little in the residual heat and beef fat, before adding in the grated ginger, garlic, chilli and doubanjiang. Cook for a few minutes, stirring frequently, until the doubanjiang is caramelised and fragrant.
Add the shaoxing, pouring around the edge of the wok to release steam, fragrance, and help evaporate the alcohol.
Wait a minute, before adding in dark soy, gochugaru & sugar, followed by a slow stream of chicken stock. Cook over low to medium heat until most of the liquid is evaporated.
Finally, off the heat, stir through chinkiang vinegar to taste
While still hot, stir in cornstarch slurry, a little at a time, until desired consistency of sauce is reached.
for the CLAMS & NDUJA BUTTER:
150g unsalted butter, cut into rough cubes
200g nduja
500g fresh clams in shell, washed
In a pan with large surface area, melt butter on medium heat until foamy. We want some browned milk solids here to add nuttiness.
Add the nduja, breaking it up gently with a wooden spoon, and incorporating it into the butter, allowing some of the nduja to crisp up.
Add the clams, stirring to coat in butter, then cover and let steam for 4-6 minutes, or until the clam shells have opened up.
to ASSEMBLE:
1 clove garlic, finely grated
20g sichuan peppercorn, ground
5g white pepper, ground
30ml chilli oil
spring onions or coriander, finely chopped to garnish
Top the steamed eggs with a heap of mapo, followed by clams & nduja butter.
Garnish with grated garlic, sichuan peppercorn and white pepper.
Over a low flame, heat the chilli oil until smoking, then pour the hot oil over the garlic, and peppers. This fries the garlic & spices, releasing aromas in the process.
Finish with spring onions or coriander.
