Glazed Century Egg

Name: Glazed Century Egg
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 4 Century egg (peeled and cut into wedges); 600 g Vegetable oil (approximately 60g actually used); 6 g Flour; 10 g Wet starch; to taste Chicken stock; 12 g Cooking wine; 5 g Vinegar; 3 g Salt; 1 g MSG; 5 g Shredded scallion; 5 g Ginger water; a pinch Garlic slices; a pinch Soy sauce (mentioned in steps but not listed in ingredients)

This classic Beijing-style stir-fried pine flower egg dish has a glossy golden appearance and tender, fragrant egg pieces, and has long been a favorite among guests.

25 min

Easy

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Ingredients

Century egg (peeled and cut into wedges) 4

Vegetable oil (approximately 60g actually used) 600 g

Flour 6 g

Wet starch 10 g

Chicken stock to taste

Cooking wine 12 g

Vinegar 5 g

Salt 3 g

MSG 1 g

Shredded scallion 5 g

Ginger water 5 g

Garlic slices a pinch

Soy sauce (mentioned in steps but not listed in ingredients) a pinch

Instructions

Cutting and Coating

Peel the century eggs and cut each into 6 wedge-shaped pieces resembling watermelon slices. Toss them in flour until evenly coated on all sides.

Prepare Sauce

Combine a small amount of shredded scallion, garlic slices, ginger water, soy sauce, vinegar, MSG, salt, wet starch, and chicken stock to taste into a sauce slurry.

Batter and Fry

Heat a wok over high heat and add the vegetable oil. When the oil reaches 150-180°C (5-6 out of 10 on a hot-oil scale), dip the flour-coated century egg wedges into wet starch batter, then fry until golden brown and firm. Drain in a strainer.

Sauté with Sauce

Leave a little oil in the wok and return it to high heat. Pour in the sauce slurry and stir briefly until it thickens into a glossy sauce. Add the fried century egg wedges and toss a few times until evenly coated. Drizzle in a few drops of finishing oil to serve.