Chinese
Chinese - Zhejiang Zhe Cuisine
Braised Pigeon Eggs
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 16 fresh pigeon eggs (or quail eggs)
- • 2 tbsp light soy sauce
- • 1 tsp dark soy sauce
- • 1 tbsp rock sugar
- • 1 tbsp Shaoxing wine
- • 2 star anise
- • 2 slices ginger
- • 300ml water
Preparation Steps
1
Phase 1
Hard-boil the eggs for 5 minutes, cool, and peel.
2
Phase 2
Shallow-fry the eggs until the skins blister and turn golden.
3
Phase 3
Simmer with soy sauces, sugar, Shaoxing wine, star anise, ginger, and water for 20 minutes.
4
Phase 4
Boil the liquid down to a rich glaze.
5
Phase 5
Serve the eggs with the glossy sauce spooned over.