"I grew up with this tea made by my Great Aunty Kim whenever I complained of a sore throat or feeling generally under the weather. I still swear by it as a great remedy. If you feel like a bug is lurking, this will do the trick and even if you are already sick, you will find your symptoms diminish." Poh Ling Yeow, Poh & Co.
- 5 cm piece ginger, scrubbed
- sugar, to taste
- 1 egg
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.
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.