Скачать или смотреть Woo Can Cook | Chinese Marbled Tea Eggs (Chaye Dan)

Hello hi everyone! Wesley here. This is a recipe for a Chinese Marbled Tea Egg, adding to our series on Bay Area restaurant hacks. This particular version is inspired by the tea eggs found at the local late night cafe here in Oakland called Shooting Star. I've been eating these eggs since I was a little kid, and they bring me right back to being 10 years old, eating three of these in a hurry while in a rush to get to school on time. Hope you try it!

Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California. We're live streaming every Tues/Thurs at 6:30PM PST, Weds at 6PM PST, with new recipes out every Friday!

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INGREDIENTS
1 inch (about 1 tbsp) ginger
4 cloves garlic
12 eggs
4 tbsp black tea leaves
1 cinnamon stick
1 star anise pod
2 bay leaves
1 tbsp sichuan peppercorn
4-6 dried tianjin peppers
1 tsp Chinese 5 spice
2 tbsp brown sugar
2 tbsp shaoxing wine
2 tbsp black vinegar
4 tbsp dark soy sauce
6 cups water
1 cup stock

PREP
CRUSH AND MINCE garlic, set aside
MINCE ginger, set aside
ADD eggs to cold water and bring to a medium boil
BOIL eggs for 6 minutes once the water starts boiling, then immediately remove and blanch in ice water
CRACK eggs with the back of a spoon

ON THE STOVE
ADD everything but the eggs to a pot and bring to a boil, then let simmer for 20 minutes
POUR sauce seasoning into a heatproof bowl and let cool for 20 minutes
ADD cracked eggs to the bowl, ensuring that the eggs are all fully submerged
SOAK eggs for 24 hours, or up to three days before eating