Chopped-Chili Century Egg (Duo Jiao Pi Dan): Summer Beer Plate
Chopped-chili century egg: preserved eggs dressed with soy and vinegar under a generous pile of chopped chili, garlic, and scallion, finished with a pour of hot oil that blooms the aromatics - the summer plate for beer or rice.
Equipment
- Small pan
- Knife
- Serving Plate
Ingredients
For the Plate
- 4 preserved eggs (pi dan)
- 2-3 red chilies, chopped fine
- 3-4 cloves garlic, chopped fine
- 2 scallions, chopped
- 2 tbsp light soy sauce
- 1 tbsp vinegar
- 2 tbsp neutral oil, heated for the bloom
Instructions
- Pick a few Erjingtiao chilies. I'm a Sichuan girl who loves heat, so I added 3 bird's-eye chilies - scale to the number of preserved eggs (making extra is great for noodles too).
- Heat the pan dry, add the chilies, and stir-fry while pressing with the spatula - the chilies soften as they warm, and the pressing dries out their moisture for that roasted-chili flavor.
- When the skin blisters and peels, pour the chilies out.
- Chop them while still warm.
- Season the chopped chilies with salt, chicken powder, light soy sauce, sesame oil, oyster sauce, sugar, and vinegar, then mix well (my mouth is watering already - I also use this dressing for noodles).
- Peel the preserved eggs, cut each into quarters, and arrange on a plate.
- Drizzle the prepared chopped-chili dressing over and serve.
Notes
Tips: The hot-oil bloom is the dish - shimmering oil, poured at the table's moment. Pile the aromatics generously. Pat the eggs dry so the dressing clings.
Food Safety: Preserved eggs are fully cooked by preservation; keep the finished plate refrigerated within 2 hours, consume within 1 day.
Allergen Notice: Contains egg and soy.
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.