Pindang Daging dan Telur: A Taiwanese Delight
Ingredients:
- 400 grams chicken breast
- 5 boiled eggs
- 4 cloves garlic
- 3 fresh chili peppers
- 20 grams rock sugar
- 1 teaspoon Chinese five-spice powder (wu siang fen)
- 80 ml mushroom soy sauce
- 800 ml water
- 2 tablespoons cooking oil
- 2 tablespoons fried shallots
Instructions:
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Preparation: Start by gathering all your ingredients. Clean the chicken breast thoroughly and cut it into small pieces. Separate the chicken skin from the meat and cut it into small pieces as well. Peel the boiled eggs and set them aside. Chop the garlic roughly and slice the chili peppers.
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Cooking the Chicken: Heat the cooking oil in a pan over medium heat. Add the chopped garlic and chicken skin to the pan. Sauté until the garlic becomes fragrant and the chicken skin starts to crisp up.
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Flavoring: Once the garlic and chicken skin are aromatic, add the rock sugar and sliced chili peppers. Stir to combine, allowing the sugar to melt and blend with the other ingredients.
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Adding the Chicken: Incorporate the chicken pieces into the pan. Continue to cook until the chicken changes color and begins to brown slightly.
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Seasoning: Sprinkle in the Chinese five-spice powder and mix well to ensure the chicken is evenly coated with the spices.
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Sauce: Pour in the mushroom soy sauce and add the fried shallots. Stir everything together to combine the flavors.
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Simmering: Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low and add the peeled boiled eggs. Let the dish simmer for about 30 minutes, or until the chicken is fully cooked and the flavors are well blended.
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Serving: Once cooked, remove the pan from heat. Serve the Pindang Daging dan Telur hot, ideally with steamed rice, boiled noodles, or a side of sautéed vegetables for a complete meal.
Enjoy the savory and slightly sweet flavors of this classic Taiwanese dish, perfect for a comforting meal any day of the week.
