Chaozhou Braised Platter (Teochew Soy Sauce Platter)
A classic Chaozhou banquet appetizer featuring tender braised meats, tofu, and eggs in a rich soy-based marinade, served with a tangy garlic-vinegar dip.
Ingredients
20 items- Goose or duck wings 500 g
- Pork belly 200 g
- Firm tofu 200 g
- Eggs 4
- Star anise 2
- Cinnamon stick 1 small piece
- Bay leaves 3
- Cardamom (black) 1
- Dried tangerine peel 1 piece
- Licorice slices 3
- Ginger 5 slices
- Scallion 2 sections
- Light soy sauce 100 ml
- Dark soy sauce 50 ml
- Rock sugar 80 g
- Cooking wine 50 ml
- Water 2000 ml
- Garlic 2 cloves
- White vinegar 2 tbsp
- Sugar small pinch
Nutrition
Steps （8 steps）
Prepare spice pack: Place star anise, cinnamon, bay leaves, crushed cardamom, tangerine peel, and licorice in a cheesecloth bag and tie tightly.
Make broth: In a pot, add 2000ml water, spice pack, light soy, dark soy, rock sugar, cooking wine, ginger slices, and scallion. Bring to a boil, then reduce to low heat and simmer for 30 minutes, skimming off any foam.
Prepare ingredients: Wash the wings, cut pork belly into large chunks, slice tofu, and peel boiled eggs. Blanch all items in boiling water for a few minutes, then rinse under cold water.
Braise: Add all blanched ingredients to the broth. Return to a boil then lower heat. Simmer wings for 40 minutes, pork belly for 30 minutes, tofu and eggs for 15 minutes. Remove as done.
Soak: Return all braised items to the pot, turn off heat, and let soak for at least 2 hours to deepen flavor.
Slice and plate: Remove from broth. Chop wings into segments, slice pork belly thinly, cut tofu into thick pieces, and quarter the eggs. Arrange neatly on a serving dish.
Make dipping sauce: Combine minced garlic, white vinegar, light soy sauce, and sugar in a bowl. Stir until sugar dissolves for a tangy garlic dip.
Serve: Heat some broth and drizzle over the platter. Garnish with cilantro or scallions. Serve with the dipping sauce on the side.
Tips
The marinade can be reused and improves with age. Cook ingredients separately based on their required times. The longer you soak, the deeper the flavor. Add dried chilies if you prefer spicy.
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