Chinese Steamed Egg Custard

Instructions

1. Prepare the egg mixture
   In a medium bowl, gently beat the eggs until just combined, being careful not to create too many bubbles. Strain the beaten eggs through a fine-mesh sieve into another bowl to remove any clumps and ensure a smooth texture.
2. Create the custard base
   Gradually add the warm water or chicken stock to the beaten eggs in a 1:1 ratio, stirring gently in one direction. Add salt, sesame oil, and Shaoxing wine (if using). Mix gently to combine without creating bubbles.
3. Prepare for steaming
   Pour the egg mixture into a heat-proof dish that will fit inside your steamer. Cover the dish with aluminum foil to prevent condensation from dripping onto the custard. Set up your steamer with water, making sure the water doesn't touch the bottom of the dish.
4. Steam the custard
   Place the covered dish in the steamer and steam over medium-low heat for about 10-12 minutes until the custard is just set. The custard should jiggle slightly in the center when gently shaken but should not be liquid. Be careful not to overcook, as the texture will become spongy rather than silky.
5. Prepare the garnish
   While the custard is steaming, heat the vegetable oil in a small pan. Add the minced ginger (if using) and half of the chopped green onions. Sauté for about 30 seconds until fragrant but not browned.
6. Finish and serve
   When the custard is done, carefully remove it from the steamer. Drizzle the soy sauce and a touch of sesame oil over the top, then sprinkle with white pepper. Add the sautéed ginger and green onions, plus the remaining fresh green onions. Serve immediately while hot.