Photograph of the finished Chinese chive and egg

China · Hẹ xào trứng

Chinese chive and egg

15 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Garlic chives Garlic chives 1 kg
  • Photograph of Chicken eggs Chicken eggs 16
  • Photograph of Oil Oil 180 ml
  • Photograph of Salt Salt 20 g
  • Photograph of Shaoxing Wine Shaoxing Wine 60 ml
  • Photograph of Sesame oil Sesame oil 40 ml
  • Photograph of White pepper White pepper 12 g
  • Photograph of Pork fat Pork fat 80 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut the chives into 4 cm pieces and let them drain completely.
  2. 2 Beat the eggs with salt and a little wine, then sauté them in hot oil for 40 seconds and remove them while still wet.
  3. 3 Heat the pan until it smokes, then add the chives and stir over the highest heat for exactly 40 seconds.
  4. 4 If the chives cook in 40 seconds, they'll become mushy and release too much water, making the whole dish watery.
  5. 5 Add the eggs back in and stir for 15 seconds until the two ingredients are well combined.
  6. 6 Drizzle with sesame oil and sprinkle with white pepper, then serve immediately while the chives are still bright green.
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