「Golden Coin Eggs」

Ingredients and amounts

• 5 eggs
• 40 g cornstarch
• 20-35 ml cooking oil
• 15 g green chili peppers
• 6-15 g (about 2-5) bird's eye chilies
• 15 ml doubanjiang (fermented chili bean paste)
• 10 g (about 2-3 cloves) garlic
• 3 g (about 1-2 stalks) scallions
• 15 ml light soy sauce
• 15 ml oyster sauce
• 5 g sugar

Step-by-step method

1. 1

   Step 1

   Place eggs in cold water, bring to a boil over high heat, then reduce to low heat and cook for 8 minutes.

2. 2

   Step 2

   Rinse the eggs under cold tap water to cool them for easy peeling.

3. 3

   Step 3

   Mince the garlic (particle size no larger than 1 mm). Finely dice the green chili peppers and bird's eye chilies (about 2-3 mm).

4. 4

   Step 4

   Cut each hard-boiled egg along the short axis into 4 equal pieces.

5. 5

   Step 5

   If using cornstarch, coat each egg slice with cornstarch and shake off the excess.

6. 6

   Step 6

   Heat 25 ml oil in a pan (use 20 ml if not coating with cornstarch) and add the egg slices.

7. 7

   Step 7

   Fry until lightly golden brown, then add 10 ml more oil (add 10 ml if not coated with cornstarch) and flip the slices.

8. 8

   Step 8

   Once the second side is golden, add the diced green chilies, bird's eye chilies, and minced garlic. Fry for about 1 minute, then flip.

9. 9

   Step 9

   Add the doubanjiang and fry for about a few tens of seconds, then flip.

10. 10

    Step 10

    Mix the light soy sauce, oyster sauce, and sugar into a sauce. Gently toss the pan and serve.