John Myers
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Tomatoes with Egg – Xi Hong Shi Chao Dan
The perfect tomatoes with egg – xi hong shi chao dan recipe with a picture and simple step-by-step instructions.
To garnish:
- 1 Spring onion
- 3 Eggs, size M
- 4 g Chicken broth, Kraft bouillon
- 1 pinch Black pepper from the mill
- 1 tsp Chilli flakes, dried
- 1 pinch 5-Gewürzepulver, China
- 1 tbsp Sugar, white
- 4 tbsp Palm oil, premium quality, alternatively sunflower oil
- 4 tbsp Spring onion strips
- 4 tbsp Sesame seeds, white
- 4 tbsp Flowers and leaves
The tomatoes:
- Wash the tomatoes, remove the stem, peel them, quarter them lengthways, remove the green stalk and the grains.
The spring onion:
- Wash the spring onions, remove dead leaves and roots. Cut the white and white-green part into pieces approx. 6 cm long, cut in half lengthways and cut the halves lengthways into thin strips.
The eggs:
- Open the eggs in a sufficiently large container, add half of the chicken stock, pepper, chilli flakes and 5-spice powder and whisk until homogeneous.
Fry the eggs:
- Heat 2 tablespoons of palm oil in a wok, add the eggs and let them set. Roughly cut and fry until all the egg mixture is thick. Take out of the wok and keep warm.
Fry the spring onion:
- Pour the remaining palm oil into the wok, heat it, fry the white-green parts of the spring onion briefly and remove from the wok to garnish.
Fry tomato pieces:
- Then add the tomato pieces and the remaining spring onions and stir-fry for 1 minute over the highest heat. Scatter the sugar and the rest of the chicken stock over it, add the eggs and stir-fry briefly.
Garnish and serve:
- Arrange the egg and tomato mixture on a serving plate, garnish and serve warm.
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