Braised Chicken Eggs from Kuancheng

Braised Chicken Eggs from Kuancheng

　　This dish is said to be one of the signature dishes favored by Emperor Qianlong. With a golden surface, it boasts a crispy aroma, tender texture, and soft smoothness. While beloved by most, many are puzzled by the mystery of how its exterior turns golden brown yet the inside remains as silky as egg custard.

　　(Preparation: Heat a pressure cooker to 80°C, add 80 grams of cool oil, pour in the beaten eggs (13 eggs + 400 grams water, seasoned with salt, MSG, and chicken powder), then immediately cover (without the pressure valve) and simmer over low heat for 7–8 minutes. Key techniques: 1. The pressure cooker (26-inch) must be heated dry to 80–90°C over high heat for 2 minutes; otherwise, the egg pancake won’t reach a 2-cm thickness and the surface won’t turn yellow. 2. Use cool oil; otherwise, the egg pancake will burn. 3. Do not use the pressure valve; otherwise, excessive internal pressure will create a honeycomb texture in the eggs. 4. Simmer over low heat for 7–8 minutes; otherwise, the center of the eggs won’t be fully cooked. 5. Only authentic free-range eggs will yield a golden color. The pressure cooker ensures even heating, and its higher internal temperature compared to a regular wok allows the egg mixture to rise quickly, similar to a steamed cake.)