Uploaded July 2026 | Updated September 2026, 2 weeks ago
Chinese Steamed Egg with Pumpkin Puree and Minced Chicken (金瓜蓉雞肉碎蒸水蛋) is a comforting Cantonese-inspired home-cooked dish made with three delicious layers.
The base is a silky-smooth steamed egg custard, topped with naturally sweet pumpkin puree, then finished with savory minced chicken cooked with Dong Choy (冬菜), a preserved Chinese cabbage that adds a rich umami flavor.
In this video, I'll show you how to make each layer step by step, from steaming the smooth egg custard to preparing the pumpkin puree and flavorful chicken topping. It's an easy, satisfying dish that's perfect with a bowl of steamed rice.
Recipe Download
The full recipe with ingredients, measurements, and detailed cooking instructions can be downloaded from my blog post.
Recipe link: tasteasianfood.com/chinese-steamed-egg-with-pumpkin
Visit the blog post for the complete recipe and additional cooking tips.
Video Chapters
00:00 Introduction
00:35 Ingredients
01:14 Preparing the egg mixture
03:48 Making the pumpkin puree
04:18 Cooking the minced chicken topping
06:05 Steam egg
07:23 Recipe
RECIPE
Ingredients:
Steamed Egg Custard
4 eggs (about 200g)
300ml water
½ teaspoon salt
Pumpkin Puree
120g pumpkin flesh (peeled and seeded)
60ml water
'
Minced Chicken Topping
100g minced chicken
1 tablespoon Dong Choy (冬菜), preserved Chinese cabbage
4 cloves garlic, chopped
2 tablespoons vegetable oil
Garnish
1 large bunch spring onions (about 2 stalks), chopped
Instructions:
1. Prepare the egg custard:
- Beat the eggs lightly in one direction until combined. Add water and salt, then stir gently.
- Strain the egg mixture into a heatproof serving dish to remove bubbles.
- Steam gently over low heat until the custard is set with a slight jiggle in the center.
2. Make the pumpkin puree
- Steam the pumpkin for 15 minutes until soft.
- Blend the pumpkin with water until smooth and easy to spread.
3. Cook the minced chicken topping
- Heat vegetable oil in a pan over medium heat.
- Sauté garlic until fragrant, then add Dong Choy and stir-fry briefly.
- Add minced chicken and cook until fully done.
4. Assemble and serve
- Spread the pumpkin puree evenly over the steamed egg custard.
- Spoon the minced chicken topping over the center.
- Garnish with chopped spring onions and serve warm with steamed rice.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
Chinese Steamed Egg with Pumpkin Puree and Minced Chicken (金瓜蓉雞肉碎蒸水蛋) is a comforting Cantonese-inspired home-cooked dish made with three delicious layers.
The base is a silky-smooth steamed egg custard, topped with naturally sweet pumpkin puree, then finished with savory minced chicken cooked with Dong Choy (冬菜), a preserved Chinese cabbage that adds a rich umami flavor.
In this video, I'll show you how to make each layer step by step, from steaming the smooth egg custard to preparing the pumpkin puree and flavorful chicken topping. It's an easy, satisfying dish that's perfect with a bowl of steamed rice.
Recipe Download
The full recipe with ingredients, measurements, and detailed cooking instructions can be downloaded from my blog post.
Recipe link: tasteasianfood.com/chinese-steamed-egg-with-pumpkin
Visit the blog post for the complete recipe and additional cooking tips.
Video Chapters
00:00 Introduction
00:35 Ingredients
01:14 Preparing the egg mixture
03:48 Making the pumpkin puree
04:18 Cooking the minced chicken topping
06:05 Steam egg
07:23 Recipe
RECIPE
Ingredients:
Steamed Egg Custard
4 eggs (about 200g)
300ml water
½ teaspoon salt
Pumpkin Puree
120g pumpkin flesh (peeled and seeded)
60ml water
'
Minced Chicken Topping
100g minced chicken
1 tablespoon Dong Choy (冬菜), preserved Chinese cabbage
4 cloves garlic, chopped
2 tablespoons vegetable oil
Garnish
1 large bunch spring onions (about 2 stalks), chopped
Instructions:
1. Prepare the egg custard:
- Beat the eggs lightly in one direction until combined. Add water and salt, then stir gently.
- Strain the egg mixture into a heatproof serving dish to remove bubbles.
- Steam gently over low heat until the custard is set with a slight jiggle in the center.
2. Make the pumpkin puree
- Steam the pumpkin for 15 minutes until soft.
- Blend the pumpkin with water until smooth and easy to spread.
3. Cook the minced chicken topping
- Heat vegetable oil in a pan over medium heat.
- Sauté garlic until fragrant, then add Dong Choy and stir-fry briefly.
- Add minced chicken and cook until fully done.
4. Assemble and serve
- Spread the pumpkin puree evenly over the steamed egg custard.
- Spoon the minced chicken topping over the center.
- Garnish with chopped spring onions and serve warm with steamed rice.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
