Recipe: Fragrant Herbal Tea Eggs

20 to 25 chicken eggs

10g tea leaves

8g star anise

10g cloves

29g sok tei

13g sou or

15g chun kong

10g tong kwai tau

16g kum cho

18g chan pei (dried mandarin peel)

13g fah chiew

11g cinnamon bark

12g kwai chi chim

8g heong kam soe

Seasoning

200ml light soy sauce

200g dark brown sugar

1 tbsp salt

1 tbsp dark soy sauce (for added colour)

Method:

Boil eggs in a deep saucepot. Once the water comes to a boil, reduce the heat and simmer gently for 15 minutes. Drain the eggs and set aside to cool. Then, carefully crack the egg shells.

Put cracked eggs into a deep saucepot and add enough water to cover them all. Add the herbs and seasoning and bring to a boil. Reduce heat and allow the herbal soup to simmer for 2 1/2 hours.

For convenience, the eggs can be cooked in the herbal soup in a slow cooker. Combine eggs, herbs (the herbs can be bought from Chinese medicine shops), seasoning and water in a slow cooker. Turn on to auto and cook for 3 hours to 3 hours 20 minutes until the flavour of the herbs is seeped into the eggs completely.

To serve: Remove eggs, drain and shell.

 

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