| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Chinese |
Chinese, Appetizers, Eggs |
6 |
Servings |
INGREDIENTS
| 6 |
|
Eggs |
| 1/4 |
c |
Brown sugar |
| 1/2 |
c |
Dark soy sauce |
| 1/2 |
c |
Chicken broth |
| 1 |
ts |
Sesame oil |
|
|
Hoisin sauce oyster sauce |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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