Mayak eggs with crispy five-spice kale
These mayak eggs, marinated in a soy-based sauce overnight with chillies and spring onions, are an explosion of umami flavour. Paired with crispy kale seasoned with Chinese five spice, brown sugar and a hint of salt, this dish is perfect served over white rice for a quick but satisfying meal.
Ingredients
Metric
Imperial
Mayak eggs
- 6 large eggs
- 1 tsp fine salt
- 1 tsp white wine vinegar
- iced water, as needed, to cool the eggs
Marinade
- 200ml of light soy sauce
- 200ml of cold water
- 40g of honey
- 3 spring onions, finely sliced
- 3 garlic cloves, smashed
- 2 red chillies, finely sliced
- 1 tbsp of white sesame seeds
Crispy five-spice kale
- 200g of curly kale
- vegetable oil, for frying
- 1 tsp brown sugar
- 1 tsp Chinese five-spice powder
- 1 pinch of fine salt, to taste
To serve
- 200g of white rice
- 370ml of water
- 1 pinch of sesame seeds
- 1 spring onion, finely sliced
- 1 tbsp of chilli oil, (optional)
Method
A day ahead of serving, begin by preparing the boiled eggs. Fill a pot with water then add in the fine salt and white wine vinegar
- 6 large eggs
- 1 tsp fine salt
- 1 tsp white wine vinegar
- iced water, as needed, to cool the eggs
Bring the water to a boil then turn down to a gentle simmer. Add in the eggs and simmer for 7 minutes
While the eggs cook, add ice to cold water to prepare an ice bath
Whisk together all the ingredients for the marinade
- 200ml of light soy sauce
- 200ml of cold water
- 40g of honey
- 3 spring onions, finely sliced
- 3 garlic cloves, smashed
- 2 red chillies, finely sliced
- 1 tbsp of white sesame seeds
Once the eggs are finished cooking, transfer them to the ice bath and leave to cool
Gently crack the edges of the eggs, then peel off the shell. Transfer the eggs to an airtight container, then pour over the marinade, ensuring that the eggs are fully submerged
Seal the container and leave the eggs to marinate overnight
The next day, prepare the crispy kale. Remove the stalks from the kale then finely shred the leaves
- 200g of curly kale
Heat enough oil to submerge the kale in a large pot over medium until it reaches smoking point. Add in the kale and cook until crisp
- vegetable oil, for frying
Mix together the brown sugar, Chinese five spice and salt then add to a large mixing bowl. Once the kale has cooled, add it into the mixing bowl and toss to coat with the sugar and spice mix
- 1 tsp brown sugar
- 1 tsp Chinese five-spice powder
- 1 pinch of fine salt, to taste
Meanwhile, bring the rice and water to the boil in large saucepan set over medium-high heat
- 200g of white rice
- 370ml of water
Cover with a lid and turn the heat down to low
Leave to cook for 13 minutes, untouched, then remove from the stove and leave to steam for 10 minutes off the heat
After 10 minutes, remove the lid from the pot and fluff the rice with a fork
To plate, spoon the rice into bowls, then top with a handful of crispy kale and a mayak egg sliced in half
Top with a spoon of the marinade along with some white sesame seeds, the sliced spring onion, then serve with a generous drizzle of chilli oil if desired
- 1 pinch of sesame seeds
- 1 spring onion, finely sliced
- 1 tbsp of chilli oil, (optional)
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