Thai cuisine · Breakfast & Eggs

Khai Tun Sai Gai

Silky steamed egg custard with ground chicken and spring onions that quivers gently on the spoon.

Ingredients · for 4 servings

• 4 eggs
• 200 g ground chicken
• 300 ml chicken stock
• 2 tbsp light soy sauce
• 1/2 tsp white pepper
• 2 spring onions
• 2 garlic cloves
• 1 tsp sesame oil
• 1 pinch salt

Instructions

1. Finely chop the garlic, cut the spring onions into thin rings, and mix both with the ground chicken, 1 tbsp light soy sauce and the white pepper.
2. Beat the eggs, slowly stir in the cooled chicken stock and add the remaining soy sauce plus a pinch of salt — do not whisk until foamy, or the custard will turn holey.
3. Pour the egg mixture through a fine sieve into a shallow heatproof dish and skim off any rising bubbles with a spoon.
4. Scatter the seasoned chicken over the top in small clumps with your fingers so it sinks in slightly.
5. Place the dish in a steamer basket over boiling water, wrap the lid in a cloth and steam over low heat for 20–22 min. until the center only trembles gently.
6. Drizzle with sesame oil, sprinkle with the remaining spring onion rings and serve the custard straight from the dish with rice.