HONG ZHAO LU DAN

紅糟滷蛋
HONG ZHAO LU DAN

After extracting the red rice wine, 

I usually keep the Ang Chow 紅糟 in bottles

to be used for cooking chicken, pork or mee sua.

I was attracted to Chef Fiona Lau's sharing 2 days ago, "Hong Zhao Lu Dan"

The colour was so bright and red!

So beautiful and appropriate for the coming CNY Celebration!

I have used less Ang Chow

so the colour not as bright as hers.

Nevertheless, the taste is good.

I have to agree with Fiona Lau that it is highly addictive, cannot stop eating ....

Here is her recipe if you are interested:

Hing Zhao Lu Dan

20 small eggs, hard boiled & de-shelled

160-200g red rice wine residue

700g broth (chicken or vegetable)

1 Tbsp dark soya sauce (to make colour more vibrant)

2 tsp salt

3 Tbsp sugar

40g old ginger, sliced

3 Tbsp sesame oil

1. in Medium to low fire, fry ginger slices in sesame oil until fragrant

2. add red residue and fry 2-3min, taking care not to burn it (it will be bitter if burnt!)
3. add broth, salt, soya sauce and sugar
4. add boiled eggs and bring to a boil, turn to low heat and cook for 10min
5. turn off heat and soak eggs for 2-3 hours or overnight before serving