Braised red capsicums with century eggs

Braised red capsicums with century eggs

The Real Food of China
Leanne Kitchen

The ingenious preservation method that turns eggs translucent, gooey and unnervingly black is originally from Hunan and we ate a dish similar to this in Changsha. The eggs are cured in a mix of lime ash, clay and rice husks, which alters their texture almost beyond recognition — and gives them quite an odorous whiff. Some find all this off-putting but the Chinese love them and refer to them variously as century eggs or thousand-year eggs, or pine-patterned eggs because of the spidery effect that emerges on their surface after preservation.


Quantity Ingredient
3 large red capsicums
3 garlic cloves, finely sliced
60ml light soy sauce
2 teaspoons black rice vinegar
1 1/2 teaspoons sesame oil
sea salt
4 preserved duck eggs


  1. Preheat the oven to 180°C. Cut the capsicums in half lengthwise and remove the seeds, then cut each piece in half lengthwise again, so you have four pieces per capsicum. Remove the membranes. Place the capsicums in a large baking dish in a single layer. Combine the garlic, soy sauce, vinegar and 60 ml water in a bowl, then pour over the capsicums in the dish. Cover tightly with foil and bake for 1 hour, then remove the dish from the oven and cool to room temperature. Carefully pull the skin off the capsicums.
  2. Arrange the capsicums in a shallow bowl, reserving the braising liquid. Add the sesame oil to the braising liquid, season with sea salt and mix well, then taste and adjust the seasoning if required.
  3. Peel the preserved eggs and rinse under cold running water, then cut each egg into wedges and place around the capsicums. Pour over the reserved braising liquid and serve.
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