Back to 4 servings pork 1.5 oz dried shiitake mushrooms, soaked, squeezed, diced; soaking liquid reserved 1 lb ground pork, 80/20 preferred 1 cup shallots, thinly sliced 3 tbsp neutral oil, divided 4 cloves garlic, minced 1 tbsp fresh ginger, minced 2 star anise 3 tbsp Shaoxing wine 1 tbsp rock sugar, or granulated sugar 2 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp oyster sauce, or vegetarian oyster sauce 0.5 tsp ground white pepper 0.25 tsp five-spice powder 2 cups water, mushroom soaking liquid plus water, as needed to serve 4 eggs, hard-boiled and peeled 4 portions steamed white rice 0.25 cup scallions, chopped, for garnish blanched bok choy or choy sum, for serving
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1 Step 1: Cover the dried shiitake with hot water and let them soften for 2 hours at minimum, or leave them overnight. Lift them out and squeeze gently, then chop into 1/4-inch dice. Pour the soaking liquid through a fine strainer, leaving any grit in the bottom of the bowl, and save the liquid.2 Step 2: Hard-boil the eggs: bring them to a rapid boil for 30 seconds, then cover and simmer on low for 10 minutes. Chill in ice water, then peel.3 Step 3: Heat 2 tablespoons oil in a wok or large pan over medium heat. Cook the ginger and sliced shallots for 1 to 2 minutes until the shallots are translucent, then stir in the mushrooms and cook 2 minutes.4 Step 4: Turn the heat to high and pour in the last 1 tablespoon of oil. Add the ground pork and star anise, breaking the meat into small crumbles as it cooks. Keep stirring for about 5 minutes, until the pork has lost all its pink color and turned opaque throughout. Ground pork is safe once it reaches an internal temperature of 160°F (71°C), so check a few of the larger clumps with an instant-read thermometer if you want to be sure.5 Step 5: Deglaze with the Shaoxing wine, then add the garlic, sugar, both soy sauces, oyster sauce, white pepper, five-spice and the mushroom liquid plus water (about 2 cups total).6 Step 6: Bring to a boil, then cover, reduce to medium-low and simmer for 20 minutes, stirring now and then.7 Step 7: Add the peeled eggs so they are submerged, adding up to 1/2 cup more water if needed. Cover and simmer 10 more minutes.8 Step 8: Uncover and, if the sauce is thin, raise the heat to medium-high and reduce until glossy and coating the meat, stirring gently so the eggs stay intact. Stir in the scallions and season with salt if needed.9 Step 9: Spoon rice into bowls, ladle over the pork, add a halved egg and blanched greens on the side, and serve hot.getsaucepan.com/r/8305720d-16b9-544d-a0cf-fcc5ce70fe32
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