Liangbanjidan (Modern Chopped Cold Egg Salad)

Name: Liangbanjidan (Modern Chopped Cold Egg Salad)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2tbsp soy sauce; 2tsp dark Chinese vinegar; 1tsp oyster sauce; 0.25tsp salt; 0.5tsp sugar; 0.125tsp MSG; 0.125tsp white pepper powder; 2tbsp water; 3cloves garlic; 1ea spicy red chili; 10g scallion; 10g cilantro; 1tsp toasted sesame seeds; 1tbsp oil; 6ea boiled eggs

Ingredients: soy sauce, dark Chinese vinegar, oyster sauce, salt, sugar · 15 min cook time · 390kcal · ₩3,690

Ingredients

2tbsp soy sauce, 2tsp dark Chinese vinegar, 1tsp oyster sauce, 0.25tsp salt, 0.5tsp sugar, 0.125tsp MSG, 0.125tsp white pepper powder, 2tbsp water, 3cloves garlic, 1ea spicy red chili, 10g scallion, 10g cilantro, 1tsp toasted sesame seeds, 1tbsp oil, 6ea boiled eggs

Instructions

1. Mix soy sauce, dark Chinese vinegar, oyster sauce, salt, sugar, MSG, white pepper powder, and water in a bowl.
2. Toss in chopped garlic, chopped spicy red chili, scallion, cilantro, and toasted sesame seeds into the sauce.
3. Heat up oil until smoking, splash it over the sauce, and mix well.
4. Slice six boiled eggs into quarters, arrange on a plate, and smother the sauce all over.

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