📝 About This Recipe
A quintessential cornerstone of Chinese home cooking, Xi Hong Shi Chao Dan is the ultimate soul food that balances the bright acidity of ripe tomatoes with the velvet richness of soft-scrambled eggs. This dish is a masterclass in 'umami'—utilizing simple pantry staples to create a vibrant, saucy masterpiece that clings perfectly to a bowl of steamed rice. Whether you are a novice cook or a seasoned chef, its nostalgic aroma and harmonious sweet-savory profile make it an irresistible addition to any dinner table.
🥗 Ingredients
The Eggs
- 4 pieces Large eggs (at room temperature)
- 1/2 teaspoon Toasted sesame oil (whisked into eggs for aroma)
- 1/2 teaspoon Shaoxing wine (optional, to remove any gamey egg scent)
- 1/4 teaspoon Salt (fine sea salt)
- 2 tablespoons Neutral oil (such as vegetable or grapeseed oil)
The Vegetables and Aromatics
- 3-4 medium Ripe Roma or Vine tomatoes (cut into 1-inch wedges)
- 3 cloves Garlic (finely minced)
- 1 teaspoon Fresh ginger (peeled and finely minced)
- 2 stalks Scallions (whites and greens separated; whites minced, greens sliced into 1-inch pieces)
The Seasoning Sauce
- 1 tablespoon Tomato ketchup (for color and concentrated tang)
- 1-2 teaspoons Granulated sugar (adjust based on the sweetness of your tomatoes)
- 1 teaspoon Light soy sauce (for savory depth)
- 1/4 cup Water (to create the signature gravy)
- 1/2 teaspoon Cornstarch (to thicken the sauce slightly)
For Garnish
- 1 sprig Fresh cilantro (optional)
👨🍳 Instructions
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1
In a medium bowl, crack the 4 eggs and add the sesame oil, Shaoxing wine, and 1/4 teaspoon of salt. Whisk vigorously until the whites and yolks are fully combined and slightly frothy.
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2
Prepare the tomatoes by cutting them into wedges. If you prefer a smoother texture, you can blanch and peel them first, though the skin adds rustic charm.
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3
In a small ramekin, whisk together the water, cornstarch, light soy sauce, sugar, and ketchup to create your slurry sauce. Set aside.
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4
Heat a wok or large non-stick skillet over medium-high heat. Add 2 tablespoons of neutral oil and swirl to coat the surface. Wait until the oil is shimmering and just starting to smoke.
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5
Pour in the egg mixture. Let it sit for 5 seconds to set the bottom, then use a spatula to gently push the cooked edges toward the center. Cook until the eggs are 80% done (still slightly runny in parts).
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6
Immediately remove the eggs from the wok and transfer them back to the bowl. Do not overcook; the residual heat will continue to firm them up.
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7
Wipe the wok clean if needed and add another teaspoon of oil. Lower the heat to medium and add the minced garlic, ginger, and the white parts of the scallions. Sauté for 30 seconds until fragrant.
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8
Turn the heat back up to high and add the tomato wedges. Stir-fry for 2-3 minutes, pressing down on the tomatoes with your spatula to release their juices.
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9
Pour in the prepared seasoning sauce. Bring to a simmer and let the tomatoes cook in the liquid for another 1-2 minutes until they soften and the sauce thickens into a glossy gravy.
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10
Add the par-cooked eggs back into the wok. Use your spatula to break the eggs into large, bite-sized chunks, tossing them gently to coat in the tomato sauce.
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11
Add the green parts of the scallions and toss for a final 10 seconds. Taste and add an extra pinch of sugar or salt if desired.
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12
Transfer to a shallow bowl and serve immediately while steaming hot.
💡 Chef's Tips
Use the ripest tomatoes possible; if your tomatoes are pale or firm, increase the ketchup and sugar slightly to compensate for the lack of natural flavor. Don't over-whisk the eggs too far in advance; whisking right before frying ensures they stay fluffy and light. The secret to the 'restaurant' look is high heat when frying the eggs—they should puff up instantly when they hit the oil. If you prefer a soupier version, double the water and cornstarch in the seasoning sauce to create more gravy for your rice. Avoid over-scrambling the eggs into tiny bits; large, soft chunks provide a much better mouthfeel against the soft tomatoes.
🍽️ Serving Suggestions
Serve over a generous bed of steaming hot Jasmine rice to soak up the golden tomato gravy. Pair with a side of blanched bok choy or garlicky broccoli for a complete, balanced meal. For a spicy kick, add a teaspoon of chili oil or crispy chili crunch on top before serving. Accompany with a simple cucumber salad dressed in black vinegar to provide a refreshing crunch. A glass of chilled green tea or a light lager cuts through the richness of the eggs beautifully.