Behind the Recipes
Taiwanese Smoked Egg Salad Sandwich by Chef Angelo Sosa
Makes 10 servings
INGREDIENTS:
Braising liquid for the Chicken:
1 cup soy sauce
1 cup water
3/4 tsp. star anise
3/4 tsp. coriander
3/4 tsp. cardamom
3/4 cup smoked bacon
1 tsp. ginger
1/4 tsp. salt
1/4 tsp. thyme
5 lbs. chicken legs
For the smoked eggs:
3 cups soy sauce
Reserved chicken liquid
6 eggs
For the mayonnaise:
1/2 cup soy sauce
1/4 cup celery, diced
1/4 cup red onion, diced
1 tsp. thyme
1/2 cup smoked Egg, diced
1/2 cup mayonnaise
PREPARATION:
1. Pre-heat oven to 400 degrees F. Divide all ingredients for the braising liquid into three 6-inch deep hotel pans.
2. Lay chicken on half sheet trays and season evenly with salt. In a large skillet, sear the chicken on either side until crisp and lightly caramelized. Place chicken into hotel pans, cover with foil, and braise in the oven until tender for about 2 1/2 hours. Strain and reserve the liquid.
3. Place eggs in a tall stock pot filled with water. Boil eggs in water for about 12 minutes. When cooked, drain and peel the eggs.
4. Cover peeled eggs with the soy sauce and reserved chicken liquid and let simmer for two hours.
5. Lightly whip mayonnaise, then fold in the rest of the ingredients.
6. To serve, place a scoop of the egg salad and a scoop of the braised chicken on a sandwich bun and garnish with pickled cabbage if desired.
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