Oolong chilli egg pot recipe from David's Country Shanghai

You may remember a little while ago I blogged about dinner at David's in Prahran (post here).
While I was there, David was kind enough to share his recipe for yummy Oolong chilli egg pot.
And now, I'm sharing with you.....
I hope you get to try this out....
or get down to David's and ask him to make it for you ;)

  • 3 spring onions
  • 4 star anise
  • 6 quail eggs
  • 1 packet dry bean curd
  • 2 birds eye red chilli
  • 1 TBS Dark soy sauce
  • 2 TBS Light soy sauce
  • 1 tsp sugar
  • 2 cinnamon quills
  • 3 ginger slices (3mm thick)
  • 15g - 20g Oriental Teahouse Oolong tea

To Cook

  1. Wash the eggs and gently place them in a pot of cold water
  2. Bring the water to the boil and lower flame to a simmer for 3 minutes
  3. Remove the eggs from the pot and rinse under cold water
  4. Remove the shells from each egg carefully
  5. Return all eggs into an empty pot with the bean curd.
  6. Fill the pot with hot water to a level that just covers the ingredients
  7. Add both soy sauces and season with salt
  8. Add the ginger, spring onions, sugar, star anise, cinnamon & tea leaves to the pot
  9. Bring to boil and lower flame to simmer for 2 hours, adding the chillis in the last 30 minutes
  10. Remove from heat, scoop and serve with a bowl of rice


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