serves
8
prep
15 minutes
cook
2:05 hours
difficulty
Easy
serves
8
people
preparation
15
minutes
cooking
2:05
hours
difficulty
Easy
level
Ingredients
- 8 eggs
- 1 pkt five-spice-pressed tofu (see Note), cut into 3 cm-thick slices
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 cm-piece fresh ginger, cut into 3 slices
- 3 spring onions, left whole
- 1 tbsp white sugar
- 4 star anise
- 2 cinnamon quills
- 15 g (¼ cup) whole oolong tea leaves (see Note)
- 2 tbsp wolf berries (goji berries) (see Note)
- 2 red bird’s-eye chillies
- steamed rice, to serve
DRINK (Tea) Calm & Concentration signature blend — a bounty of sweet treats with a distinctive touch of orange. (Wine) 2012 Petaluma ‘Hanlin Hill’ Riesling — intense floral aromas with refreshing lemon and lime characters.
The dish is designed to be part of a banquet or shared meal.
Instructions
- Place eggs in a large saucepan of water and bring to the boil. Reduce heat to low and cook for 5 minutes for medium-boiled.
- Drain and place eggs in a bowl of cold water, changing water as it warms, until cool enough to handle. Carefully peel eggs and place in a large saucepan with tofu, soy sauces, ginger, spring onions, sugar, star anise, cinnamon, tea leaves, ½ tsp salt and 1 litre water.
- Bring to the boil, then reduce the heat to low and cook for 1½ hours. Add wolf berries and chillies, and cook for a further 30 minutes or until eggs have darkened in colour.
- Allow to cool in cooking liquid for 20 minutes before serving. Discard ginger, spring onions, star anise, cinnamon and cooking liquid. Serve with steamed rice.
Note
• Five-spice-pressed-tofu is from Asian food shops.
• Whole oolong tea leaves are available from good tea shops. Substitute 4 oolong tea bags.
• Wolf berries (goji berries) are found in the health food aisle of supermarkets.
Also written by Xiang Le Chen. Photography by Derek Swalwell.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.