• Prep Time 20 minutes
  • Cook Time >120 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 20 to 25 chicken eggs
  • Herbs:
  • 10g mo yi cha (tea leaves)
  • 8g star anise
  • 10g cloves
  • 29g sok tei
  • 13g sou or
  • 15g chun kong
  • 10g tong kwai tau
  • 16g kum cho
  • 18g chan pei (dried mandarin peel)
  • 13g fah chiew
  • 11g cinnamon bark
  • 12g kwai chi chim
  • 8g heong kam soe
  • Seasoning:
  • 200ml light soy sauce
  • 200g dark brown sugar
  • 1 tbsp salt
  • 1 tbsp dark soy sauce (for added colour)


  1. Boil eggs in a deep saucepot. Once the water comes to a boil, reduce the heat and simmer gently for 15 minutes. Drain the eggs and set aside to cool. Then, carefully crack the egg shells.
  2. Put cracked eggs into a deep saucepot and add enough water to cover them all. Add the herbs and seasoning and bring to a boil. Reduce heat and allow the herbal soup to simmer for 2 1/2 hours.
  3. For convenience, the eggs can be cooked in the herbal soup in a slow cooker. Combine eggs, herbs (the herbs can be bought from chinese medicine shops), seasoning and water in a slow cooker. Turn on to auto and cook for three hours to three hours 20 minutes until the flavour of the herbs has seeped into the eggs completely.
  4. To serve: remove eggs, drain and shell.

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