Steps

1. Cut 100g of nira (garlic chives) for the Stacurry into 2-3cm lengths.
   🕒 05:06
2. Roughly chop 100g of nira (garlic chives) for the Nira Tama Soup.
   🕒 06:39
3. Grate 10g of ginger with the skin on, and peel and grate 10g of garlic.
   🕒 07:04
4. Add 550cc of water to a pot, along with 2 and 1/2 tsp of Chinese chicken bouillon powder, 3 dashes of ground white pepper, and 1/2 tbsp of soy sauce.
   🕒 08:36
5. Place the pot over heat and bring to a boil.
   🕒 09:43
6. Once boiling, add the cut 100g of nira (garlic chives) to the pot.
   🕒 10:00
7. In a separate container, mix 1/2 tbsp of potato starch and 1 tbsp of water to make a potato starch slurry.
   🕒 10:21
8. Beat 1 egg.
   🕒 10:37
9. Add the potato starch slurry to the boiling soup, stirring constantly to thicken it.
   🕒 11:01
10. Drizzle in the beaten egg to create a fluffy egg drop soup.
    🕒 11:07
11. Heat 4 tsp of sesame oil in a frying pan, then add 200g of ground pork and stir-fry.
    🕒 11:47
12. Add the grated 10g of garlic and 10g of ginger to the stir-frying ground pork and cook thoroughly. [Chef's Tip!] Stir-fry the ground pork without burning it, until it becomes tender and slightly thickened.
    🕒 12:06
13. Add 2 tsp of Doubanjiang (chili bean paste) and stir-fry until fragrant.
    🕒 13:27
14. Add 2 tsp of soy sauce, 2 tsp of oyster sauce, 2 tsp of sugar, and 2 and 2/3 tsp of Chinese chicken bouillon powder, then mix well.
    🕒 13:53
15. Add 400cc of water and bring it to a rolling boil.
    🕒 14:45
16. In a separate container, dissolve 4 tsp of potato starch in water to make a potato starch slurry.
    🕒 15:54
17. Once the sauce is boiling, add 2 tbsp of sake.
    🕒 16:54
18. Turn off the heat once, then add the potato starch slurry and mix well. [Chef's Tip!] Adding the potato starch after turning off the heat prevents it from clumping.
    🕒 17:47
19. Turn the heat back on and cook thoroughly until the sauce thickens and sets.
    🕒 18:16
20. The Stacurry sauce is complete.
    🕒 18:28
21. Ladle the Stacurry sauce over 400g of warm cooked rice.
    🕒 19:00
22. Finish by drizzling chili oil to taste over it.
    🕒 20:43