Shrimp in Savory Sauce Over Rice

Steps

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1. 1
   Finely mince the three garlic cloves. Chop the green onions into small pieces, keeping the white stem parts separate from the leafy green parts since they will be added at different times during cooking.
   ▶ ≈0:30
2. 2
   Remove the shrimp shells and rinse under cold water, then pat dry. Marinate the shrimp with salt, sugar, white pepper powder, cornstarch, water, and sesame oil, mixing evenly.
   ▶ ≈0:49
3. 3
   Crack and beat one large egg and set aside.
   ▶ ≈1:17
4. 4
   Mix cornstarch into the unsalted chicken broth and stir until all the cornstarch dissolves completely.
   ▶ ≈1:24
5. 5
   Add rice and water to a rice cooker at a 1:1.5 ratio and start cooking. If you don't have a rice cooker, cook the rice in a regular pot over medium-low heat.
   ▶ ≈1:39
6. 6
   Heat oil in a pan over medium-high heat. Add the marinated shrimp, spread them out, and pan fry until the bottom is lightly browned. Flip and cook the other side, adding the white stem parts of the green onions right after flipping so they sizzle in the oil.
   ▶ ≈1:54
7. 7
   Once both sides of the shrimp are lightly browned, add the minced garlic and let it sizzle briefly with the green onions.
   ▶ ≈2:20
8. 8
   Pour in the chicken broth and cornstarch mixture. Stir the mixture well before adding since cornstarch settles easily. Keep stirring as the broth comes to a boil to ensure it thickens evenly, then season with salt.
   ▶ ≈2:34
9. 9
   Once the sauce thickens and starts boiling, slowly pour in the beaten egg while stirring continuously so the egg cooks instantly in silky strands.
   ▶ ≈3:02
10. 10
    After adding all the egg, stir in the leafy green parts of the green onions, sesame oil, and white pepper powder, mixing everything evenly.
    ▶ ≈3:17
11. 11
    Pour the shrimp and savory sauce over the cooked rice and serve immediately.
    ▶ ≈3:31