Recipe Ingredient
- 20 to 25 chicken eggs
- Herbs:
- 10g mo yi cha (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)
Instructions
- 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 three hours to three hours 20 minutes until the flavour of the herbs has seeped into the eggs completely.
- To serve: remove eggs, drain and shell.
