For people who have never heard of a Century, aka hundred/thousand-year-old egg, this recipe might sound a little…”shady”, but for those who love the egg, certain dishes just wouldn’t be complete without it.
Introducing the egg himself. Simply a preserved duck egg (or sometimes chicken or quail egg). NOT a century old, NOT black because it’s been a couch potato for too long, but because it was buried in a mixture of salt, clay, ash, lime, and rice (http://en.wikipedia.org/wiki/Century_egg) for a few weeks or even months.
My favorite Cantonese comfort food – all it is is just rice, pork, and egg boiled in a pot until the mixture gets thick and flavorful. Americans like to call it “porridge”.
- 1 box of soft tofu, cubed
- 2 Century Eggs, chopped into a size you desire
- Sesame oil (1 tsp)
- Oyster sauce (2 tbs)
- Sweet Soy Sauce (1 tbs)
- Japanese furukake (sprinkled on top) *optional
- Spring Onions (chopped) *optional
- Simply cube the tofu in dish
- Place diced egg on top
- drizzle all the sauces in any order you desire on top
- garnish with furukake
My favorite thing about this dish is that you can switch up the quantity of sauce you put in, you can even use dumpling sauce in it (which is delicious) and it will still turn out amazing.
ANY real Chinese person will think you’re the real deal if you truly appreciate this dish.