Sort ingredients
jobellesincioco
QR Code
Listen
Pdf
Preparing the Pechay: Blanched vegetable in boiling water for 1-2 minutes
Let the water drain in vegetable and set aside.
Meat Filling: Mix together ground pork, minced garlic, onions, ginger, mushrooms, scallions
Then add the seasoning: soy sauce, oyster sauce, rice wine, salt, pepper and sugar.
Press firmly using hands to form a paste.
Set aside.
Assemble: Lay one pechay and put a tablespoon of meat filling
Roll it up, folding in the sides and rolling from the bottom up.
Steam: Put all pechay rolls in steaming pan with aluminum foil.
Steam for 20mins
Reserved the soup that comes out from the pechay.
Making the sauce: Combine pechay soup, mushroom stock, cornstarch, soy sauce, sugar, chicken cube
Boil until it becomes thick
Drizzle in pechay rolls
Topped with chopped scallions