The dish known as xihóngshì chao jidàn in Mandarin (faankeh chao dan in Cantonese) doesn't have the deepest roots in Chinese culinary tradition. It didn't come onto the scene until the early 20th century, when Chinese cooks first began incorporating tomatoes into their cooking. But that hasn't stopped this combination of pillowy eggs enrobed in a savory sweet tomato sauce from being one of the country's most beloved dishes. It's so popular, some Chinese food bloggers deem it the country's national dish. It's also an essential comfort food to Chinese immigrants and their families. In an ode to his mother's version in the New York Times, writer Francis Lam describes it as "the kind of dish that people say is the first thing they learned to cook, that fed them when they left home, that inspires sudden and irresistible cravings."
A typical version goes like this: Cook beaten eggs quickly in an oil‑slicked wok until they’re just set. Remove them from the wok and toss in aromatics such as ginger and garlic, along with chopped or sliced tomatoes. Cook until the tomatoes soften and release their juice. Return the eggs to the wok, stir everything together, and serve with plenty of steamed rice. It's hard to believe something so simple could be so good, but that's exactly what it is.
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Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.