Century Eggs, the Myths and Recipe (Pi Dan, 皮蛋)

Name: Century Eggs, the Myths and Recipe (Pi Dan, 皮蛋)
Prep time: 4 min
Cook time: 6 min
Total time: 10 min
Yield: 2 serving
Ingredients: 1 sweet pointed pepper; 3 century eggs; 100 g silken tofu; 1 stalk scallions, finely chopped; 1 teaspoon minced ginger; 2 cloves garlic, minced; ½ tablespoon chili flakes; ¼ teaspoon ground Sichuan pepper; 1 tablespoon neutral oil; 1½ tablespoon light soy sauce; 1½ tablespoon black rice vinegar

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5.0

42 reviews

Excellent

Prep Time
4 mins
Cook Time
4 mins
Total Time
10 mins
Servings
2
Calories
191 kcal
Course
Appetizer
Cuisine
Chinese

Century Eggs, the Myths and Recipe (Pi Dan, 皮蛋)

Iris Warren

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A classic Chinese salad combining century eggs, tofu and roasted pepper. The flavourful dressing can also be used in other dishes.

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Ingredients

Servings

1 sweet pointed pepper see note 1
3 century eggs
100 g silken tofu see note 2
1 stalk scallions, finely chopped

For the sauce

1 teaspoon minced ginger
2 cloves garlic, minced
½ tablespoon chili flakes
¼ teaspoon ground Sichuan pepper see note 3
1 tablespoon neutral oil
1½ tablespoon light soy sauce
1½ tablespoon black rice vinegar

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Instructions

Roast pepper in an empty pan/wok (Do not use non-stick cookware) over high heat. Flip from time to time until the skin wrinkles and charred spots appear (see note 4 for alternative methods). Scrape off the skin with a spoon. Slice the flesh of the pepper into thin strips.
Peel century eggs then rinse briefly under running water. Cut into wedges. Place on a serving plate.
Slice silken tofu into chunks then add to the plate. Top it with the pepper and scallions.
Put ginger, garlic, chili flakes, Sichuan pepper in a bowl. Heat up oil then pour it over the spices. Add light soy sauce and black rice vinegar. Mix well.
Pour the sauce over the egg, tofu and pepper. Serve as a salad for a multi-course meal with plain steamed rice.

Notes

I use sweet pointed red peppers for this recipe. You may choose other types if you wish.
Silken tofu (Juan Dou Fu/绢豆腐) has a high water content thus it's very fragile. Handle gently.
You may use shop-bought Sichuan pepper powder. However, if time permits, I recommend that you make freshly ground Sichuan pepper which tastes much better.
You may also roast the pepper over a burner or in the oven.