6 Eggs
1/4 c Brown sugar
1/2 c Dark soy sauce
1/2 c Chicken broth
1 ts Sesame oil
Hoisin sauce oyster sauce
In a pot, cover the eggs with cold water; bring to a
boil, then simmer 15 minutes. Remove from heat, cool
the eggs under cold running water, and shell them.
In a pan, combine the brown sugar, soy sauce, chicken
broth, and sesame oil. Heat the mixture, stirring to
dissolve the brown sugar. Add the eggs. Simmer,
covered for 1 hour. The liquid should cover the eggs,
but if it does not, baste frequently.
Turn off the heat and let the eggs stand in the
another hour, turning them from time to time, to
ensure even coloring. Serve cut into halves or
quarters, with dipping sauce. Makes 6 to 8 appetizer
servings.
DIPPING SAUCE: In bowl, combine equal parts of the
hoisin sauce and oyster sauce.
Recipe: "Chinese Appetizers" by Verdi Published by
Irene Chalmers Cookbooks, 1981
