Preserved Radish Omelet (Chai Po Neng)
ID: 0c81d8ac...
This classic home-style preserved radish omelet features a crispy exterior and a tender, flavorful interior. Combined with stir-fried bits of savory radish and juicy pork, it is salty, crunchy, and perfect with rice—simple to make and very economical.
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🍳 Cooking Flow
Finely chop the preserved radish and soak it, drain well; dice the pork and marinate; chop the green onions and beat the eggs. → Dry-fry the radish bits in a hot pan to remove moisture and release fragrance; stir-fry the pork until cooked, then add both to the egg mixture. → Add the green onions, soy sauce, pepper, and a pinch of salt (if needed) to the egg mixture and stir well. → Heat oil in a pan, pour in the egg mixture, and fry over medium-low heat until both sides are golden brown and fragrant before serving.
Cooking Steps
Brief Cooking Order
Finely chop the preserved radish and soak it, drain well; dice the pork and marinate; chop the green onions and beat the eggs. → Dry-fry the radish bits in a hot pan to remove moisture and release fragrance; stir-fry the pork until cooked, then add both to the egg mixture. → Add the green onions, soy sauce, pepper, and a pinch of salt (if needed) to the egg mixture and stir well. → Heat oil in a pan, pour in the egg mixture, and fry over medium-low heat until both sides are golden brown and fragrant before serving.
Introduction
This classic home-style preserved radish omelet features a crispy exterior and a tender, flavorful interior. Combined with stir-fried bits of savory radish and juicy pork, it is salty, crunchy, and perfect with rice—simple to make and very economical.
Step 1
Clean the surface of the preserved radish to remove grit, slice it thinly, cut into strips, and finally chop into small, fine granules.
Step 2
Soak the chopped radish in fresh water for a few minutes to reduce the saltiness, then lift out and drain the water thoroughly.
Step 3
Wash the green onions and chop into bits; slice, shred, and then finely dice the lean pork.
Step 4
In the diced pork, add a little oyster sauce, chicken powder, 1/2 tablespoon of light soy sauce, cornstarch, rice wine, and a splash of water. Mix until the liquid is absorbed, then finish with a little peanut oil to seal in the juices.
Step 5
Crack the eggs into a large bowl and whisk thoroughly with chopsticks until well combined.
Ingredients List
Important Notes
⚠️ Preserved radish is typically high in salt. Taste it after chopping; if it's too salty, be sure to soak it in water for a few minutes and adjust the salt added to the egg mixture accordingly.
💡 There is no need to add oil when stir-frying the radish initially. Dry-frying it to remove moisture intensifies the aroma and makes it much crunchier.
💡 When marinating the pork, add a little water and mix well; this keeps the lean meat tender and juicy after frying, preventing it from drying out.
🔥 Always fry the omelet over medium-low heat to ensure the inside is fully cooked without burning the exterior.
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