Manganji peppers and egg
You want the egg to remain soft-cooked, so don't touch it with chopsticks after adding the egg. When transferring the mixture to a serving dish, it's best to slide it directly from the frying pan onto a plate
How to make it
1
Heat a frying pan with scallion oil over high heat and fry the chicken cut into bite-sized pieces
2
Add chopped white onion and ginger, and when the aroma comes out, add the seasonings (A)
3
Squeeze out the excess water from the tofu and crush it with your hands before adding it to the frying pan
4
Add the bite-sized Manganji peppers, add the beaten eggs, cover and simmer for 1-2 minutes
5
Once the eggs are soft-cooked, remove from the heat. Transfer to a serving dish and top with boiled Japanese pepper to taste
Ingredientsfor 2 people
-
- With the water drained from the tofu
- 60g
-
- With the seeds removed from the Manganji peppers
- 50g
-
- egg
- 1 piece
-
- chicken meat
- 70g
-
- green onion oil
- 1 tablespoon
-
- White onion
- 3g
-
- ginger
- 2g
-
[A]
- Shaoxing wine
- 1 tablespoon
-
- soy sauce
- 1 tablespoon
-
- Chinese soup
- 100cc
-
- sugar
- 1 tablespoon
-
- white pepper
- A little
-
- Boiled Japanese pepper
- 1/2 teaspoon
[PR]
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