Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Piece tangerine peel By 2 tablespoons)
Water 1 Whole star anise
4 Eggs 1 tb Salt
3 tb Tea, preferably black (or 1/4 c Soy sauce
If using another tea, such 1 Stick cinnamon *
As jasmine or lychee, Plum sauce, for dipping
Increase soy sauce quantity

* or you may substitute 1/4 teaspoon ground cinnamon.

In a bowl, soak the tangerine peel in water for 20 minutes.
Meanwhile, in a pan place the eggs and cover them with cold water.
Bring to a boil and simmer for 15 minutes. Turn off the heat and
remove the eggs from the pan with a slotted spoon and cool them under
running water. Tap each egg all over with the back of a spoon to
crack the shell thoroughly, but carefully keeping the shell on and
intact. Bring the water in the pan back to a boil again, add the tea,
star anise, salt, soy sauce, cinnamon, and soaked tangerine peel.
Stir, then add the cracked eggs to the pan. Simmer for an hour,
turning the eggs often to ensure even coloring. Remove the pan from
the heat and let stand for an hour. Remove the eggs, cool them, and
then remove the shells. Serve the eggs cut into halves or quarters,
with plum sauce. Makes 6 to 8 appetizer servings. NOTE: These are
best when made the day before.

Recipe: "Chinese Appetizers" by Verdi
Published by Irene Chalmers Cookbooks, 1981

Browse by categories