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RED-COOKED EGGS

Category:    Chinese, Eggs, Appetizers
Yield:6 servings
 
      6    Eggs                                1 ts Sesame oil
    1/4 c  Brown sugar                              Hoisin sauce
    1/2 c  Dark soy sauce                           Oyster sauce
    1/2 c  Chicken broth                  
 
  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
 

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