Shao Jiao Pi Dan (Century Egg with Roasted Mellow Peppers)
Translated from Chinese, the language of the video.
秦客的烹讀筆記 cooked this in a Facebook video, in Chinese. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by John Tan on SeeMeCook
A savory, umami-rich dish featuring roasted Mellow Peppers (also known as Green Dragon Peppers) and century eggs. The century egg yolk melts into a rich sauce that coats the charred, fragrant peppers, making it a perfect side dish for rice.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, eggs, and soy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 100 g
- 9 g
- 30 g
- 30 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 375 g before cooking, which is about 185 g per serving.
Steps
Prepare the ingredients: remove the stems from the mellow peppers and cut them into bite-sized segments. Peel the century eggs and cut them into chunks. Mince the garlic.
Heat a pan with a little oil. Add the mellow pepper segments and cook over medium heat. Keep the lid off to allow moisture to evaporate, which helps the peppers char faster.
Continue frying the peppers until they develop a 'tiger skin' effect (charred blisters) on all sides. If using a high-heat resistant pan (not non-stick), you can use a kitchen torch to accelerate this charring process for extra aroma. Once charred and fragrant, remove the peppers from the pan and set aside.
In the same pan, add a bit more oil if needed and sauté the minced garlic until fragrant.
Add the century egg chunks to the pan. Stir-fry them with the garlic, pressing down slightly so the yolks begin to melt into the oil, creating a sauce-like consistency.
Once the century egg has reached the desired texture, pour in 2 tablespoons of soy sauce. Stir briefly to let the soy sauce bubble and caramelize.
Return the charred mellow peppers to the pan. Toss everything together to coat the peppers evenly in the century egg sauce.
Season with salt or pepper salt to taste. Turn off the heat.
Add a splash of black vinegar or balsamic vinegar. Stir well using the residual heat to release the vinegar's aroma without boiling off its brightness. Serve immediately.
Notes
The creator emphasizes that the key to this dish is the 'Shao' (roasting/charring) of the peppers, which releases a unique aroma. If you use a non-stick pan, do not use a blowtorch as it will damage the coating. The century egg yolk acts as the thickening agent for the sauce.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 268
- Protein
- 10 g
- Carbs
- 13 g
- Fat
- 21 g
- Fiber
- 2 g
Where the calories come from
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