Braised Eggs (Lu Dan)

Place 15 room-temperature eggs in a pot and add enough cold water to cover them. Add 1.5 teaspoons of salt.

Turn the heat to high and bring the water to a boil. Once boiling, reduce the heat to low and simmer for 5-6 minutes.

Remove the eggs from the hot water and immediately transfer them to a bowl of cold water to cool down. Once cool, gently tap and peel the eggs.

In a clean wok, add 50g of rock sugar and 350ml of water. Turn the heat to low and stir continuously until the sugar melts and caramelizes, turning from transparent white to yellow, then to a deep brown color.

Once the caramel reaches a deep brown color, carefully add 500ml of water. The caramel may solidify initially but will dissolve as the water heats up. Turn the heat to high to help dissolve any hardened caramel.

Place the peeled eggs in a clay pot. Add the dried chilies, star anise, cinnamon stick, licorice root, and bay leaf.

Pour the prepared caramel water over the eggs and spices in the clay pot. Add 2 tablespoons of light soy sauce, 1 teaspoon of salt, and 1 teaspoon of white sugar. Stir gently to combine.

Add more water (if needed) to ensure the eggs are fully submerged in the liquid. Bring the mixture to a boil over high heat.

Once boiling, reduce the heat to low, cover the pot, and simmer for 30 minutes.

After 30 minutes, turn off the heat. For best flavor, leave the eggs to soak in the braising liquid for 2-3 hours, or even overnight, before serving.