I love eating completely braised eggs where the sauce gets right through and all around them. I always feel cheated whenever I buy a superficially braised or Chinese Tea egg where the outside looks perfectly browned and the inside tastes all bland and makes you go ‘bleah’. I call that outright deprivation.
- Egg: 3, boiled, peeled
- Lean pork: 400g, cut into chunks
- Chicken liver: 400g, each halved
- Marinade sauce: 1/2 cup Chinese Marinade Sauce, 1/2 cup dark soya sauce, 2 tbsp fish sauce, 1 tbsp sesame oil, 1 tbsp cooking wine, 1 tsp 5-spice powder
- Boiling water: 2 1/2 cups
- Dang Shen (Codonopsis Pilosula): 2 sticks
- Fish sauce: 1 tbsp
- Dark soya sauce: 3 tbsp
- Sesame oil: 1 tbsp
- Coriander: 1 stalk, chopped finely
- Place eggs, pork and liver in a large bowl. Mix with marinade sauce and leave to marinate overnight.
- Heat up a cooking pot on high heat. Add everything from the bowl into the pot, including the marinade sauce.
- Turn the heat to high and stir-fry for 1min. Then reduce heat to medium and leave to cook for 10min.
- Add boiling water and Dang Shen to mixture and stir.
- Add in fish and dark soya sauce and sesame oil (or less of the sauces if it’s salty enough).
- Leave to braise on low heat for 1 hr.
- Garnish with coriander and serve with white rice.
- The usual way of making this dish is to cook the stock first before adding in the meaty portions. I did it the other way round, both to cut down on the brewing time as well as to get the eggs and meat much tastier and more browned. The sauce gets straight through before the water dilutes them (thence my ‘cheat treat’).
- Dang Shen is a herb used commonly in herbal soups. Adding this to the sauce gives the dish even more edge and fragrance.