Roasted Chili Pepper and Century Egg Salad
Roasted red chili peppers, torn into strips, are tossed with chopped cooked century eggs and seasonings, then marinated.
Ingredients
red chili pepper (roasted until charred, skin and seeds removed, and torn into strips)
50 g
century egg (boiled, peeled, and cut into wedges)
3
garlic cloves (smashed, peeled, and finely minced)
to taste
cilantro (washed and cut into short lengths)
to taste
vinegar
to taste
chicken bouillon powder
to taste
salt
to taste
soy sauce
to taste
Instructions
1
Step 1
Wash the cilantro and cut it into short lengths. Smash the garlic, peel it, and finely mince it.
2
Step 2
Char the red chili peppers directly over a flame. Place the roasted peppers in cold boiled water, remove the blackened skins and seeds, and rinse the pepper flesh thoroughly. Tear the peppers into strips and place them in a large bowl.
3
Step 3
Rinse the century eggs and place them in a pot. Add enough water to cover them, cover the pot, and boil over high heat for 8 minutes. Remove the eggs, peel them, cut them into wedges, and place them in the bowl.
4
Step 4
Add the vinegar, soy sauce, salt, chicken bouillon powder, and minced garlic to the bowl. Stir until evenly combined, then marinate for 10 minutes.
