Red Cooked Eggs #1 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: Eggs,
1/4 cup: Brown sugar,
1/2 cup: Dark soy sauce,
1/2 cup: Chicken broth,
1 tsp: Sesame oil,
Hoisin sauce oyster sauce,
Directions:
In a pot, cover the eggs with cold water; bring to a boil, then
simmer 15 minutes. Remove from heat, cool the eggs under cold
running water, and shell them.
In a pan, combine the brown sugar, soy sauce, chicken broth, and
sesame oil. Heat the mixture, stirring to dissolve the brown sugar.
Add the eggs. Simmer, covered for 1 hour. The liquid should cover the
eggs, but if it does not, baste frequently.
Turn off the heat and let the eggs stand in the another hour, turning
them from time to time, to ensure even coloring. Serve cut into
halves or quarters, with dipping sauce. Makes 6 to 8 appetizer
servings.
DIPPING SAUCE: In bowl, combine equal parts of the hoisin sauce and
oyster sauce.
Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers
Cookbooks, 1981
Source from luhu.jp
simmer 15 minutes. Remove from heat, cool the eggs under cold
running water, and shell them.
In a pan, combine the brown sugar, soy sauce, chicken broth, and
sesame oil. Heat the mixture, stirring to dissolve the brown sugar.
Add the eggs. Simmer, covered for 1 hour. The liquid should cover the
eggs, but if it does not, baste frequently.
Turn off the heat and let the eggs stand in the another hour, turning
them from time to time, to ensure even coloring. Serve cut into
halves or quarters, with dipping sauce. Makes 6 to 8 appetizer
servings.
DIPPING SAUCE: In bowl, combine equal parts of the hoisin sauce and
oyster sauce.
Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers
Cookbooks, 1981
Source from luhu.jp