- serves 1 people
- preparation 5 minutes
- cooking 25 minutes
- difficulty Easy level
Ingredients
- 5 cm piece ginger, scrubbed
- sugar, to taste
- 1 egg
Instructions
Cut the ginger into 4 pieces, then place in a mortar and bash with a pestle until split and bruised. Transfer the ginger to a saucepan filled with about 750 ml (3 cups) water, then bring to the boil. Simmer for 20 minutes or until the liquid has reduced by half or even two-thirds if you want it to be particularly potent!
To serve, strain the hot tea through a fine sieve and discard the ginger pulp. Return to the pan and add sugar to taste. Crack an egg into the tea, giving a quick swirl with a fork or chopsticks and bring to the boil again. Serve hot.
This recipe is from Poh & Co. Airs 8pm Thursdays on SBS ONE.
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.
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