Taiwanese Tea Eggs

To continue with the Taiwanese theme that we had for lunch yesterday, I wanted to make tea eggs. Apparently, they even sell these types of eggs at 7-eleven stores in Taiwan. It's always interesting to see what is considered fast food in different countries. Again, I was surprised at how easy it actually was to make these eggs. I do however wish that I had decided to start the process a little earlier to allow for more time for the sauce to seep into the eggs.

INGREDIENTS

12 Eggs
1/4 cup Dark Soy Sauce
1 large Black Tea bag
2 to 3 Star Anises

DIRECTIONS

Put eggs in a pot and fill with water until eggs almost covered.

Add dark soy sauce, tea bag, star anises and bring to a boil. Cover pot.

Boil for approximately 15 minutes until eggs are mostly cooked, then take each egg and crack the shells with a metal spoon. After all the eggs are cracked, continue to simmer for at least one hour (the longer the better).

Prior to eating, remove all shells and return eggs into the sauce briefly before serving.

Taiwanese Salt and Pepper Fried Chicken

I've always loved this taiwanese style popcorn chicken which you can generally find available at bubble tea places. The only thing is that I generally find that these bubble tea places make the chicken a little too salty for my taste...(maybe so it will make you thirsty?) In any case, I never realized it is actually a pretty simple dish to make and you can therefore adjust the seasoning to your own liking. I guess now, I just have to make my own bubble tea to completely satisfy the craving!

adapted from Rasa Malaysia website
INGREDIENTS

1 Lb. Chicken thighs (cut into bite-sized pieces)
4 tbsp. Soy Sauce
3 tbsp. 5-Spice Powder
4 tbsp. Rice Wine
1 tsp. Black Pepper
1 tbsp. Sugar
2 Egg Yolks
2 Cups of Sweet Potato Powder
Oil for deep-frying
Thai Basil leaves for Garnish

DIRECTIONS

Marinate chicken pieces with soy sauce, 5-spice powder, rice wine, black pepper, sugar and egg yolks for at least 2 hours in the fridge.

Add oil to wok or deep-fryer and heat up.

Pour sweet potato flour and flatten evenly on a flat plate. Coat chicken evenly with the flour, then deep-fry until golden brown. Line a plate with paper towels to soak up any excess oil.

When finished deep-frying all the chicken, deep fry the basil leaves until crispy and garnish on top of the fried chicken.