Cantonese Scrambled Eggs with Chinese Yellow Chives and Chassis BBQ Pork

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Ingredients

• 5 eggs
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/8 tsp white pepper powder
• 1/8 tsp MSG (or chicken bouillon powder)
• 1/2 tsp Leonjo (Shaoxing wine) (optional)
• 1 tsp toasted sesame oil
• 1 tsp cornstarch mixed with 1 tbsp water
• 1 1/2 tbsp lard
• 60g chassis BBQ pork, sliced
• 20g Chinese yellow chives (or white portion of a few scallions)

Instructions

1. Separate egg whites and yolks (optional). Whisk egg whites until foamy.
2. Combine egg whites with yolks and mix briefly. Add salt, sugar, white pepper powder, MSG, Leonjo, toasted sesame oil, and cornstarch slurry. Whisk until bubbles form.
3. Heat wok or non-stick skillet over high flame. Add lard and heat until bubbling around chopsticks. Add egg mixture and immediately remove from heat. Scoop from bottom and lay on top. Repeat process of moving on and off heat until all egg is cooked.
4. If using add-ins, pre-cook them before adding to egg mixture. Toast Chinese yellow chives in dry wok over medium flame for 2 minutes or until wilted. Fry chassis BBQ pork over medium flame for 1 minute.
5. Add add-ins to egg mixture and cook using wok or non-stick skillet method. Serve hot.

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