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Recipes
April 21, 2012
Chorizo & Egg Salad: When a Binondo Cook does Salad
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If you don’t frequent dingy Chinese restaurants and instinctively order Yang Chow fried rice, chances are, you haven’t seen a whole Chinese chorizo.

For the old Chinese, this little sausage is their bacon—fatty, cured, and food-colored red. Not surprisingly, like bacon, it mixes pretty well with greens and eggs.

The greatest thing about this dish is that your sauce is basically the oil that comes out from pan-frying the sausages and the yolk you juice out from breaking that egg.

Being a sucker for sausages and eggs, I could’ve finished this dish in a few seconds. But just to have some oomph, we wanted to have a nice messy shot to show the scene.

Salad level: Asian.

Warm Salad with Poached Egg and Chinese Chorizo
makes 2 servings

Ingredients

Before serving, slightly slit the poached egg open until the yolk spills out. Use any greens of your choice but the leafy ones works best for this recipe (ex. like fricassee, arugula and baby spinach leaves). When poaching, use the freshest egg you can find. Cooking time should not exceed 3 minutes if you want a perfect poached egg.
  • 3 cups fricassee lettuce
  • 1 pc Chinese chorizo
  • 2 tbsp olive oil
  • 1/4 cup water
  • 1-2 tbsp honey
  • A pinch of salt
  • 2 pcs whole egg
  • 1 tbsp vinegar

Procedure for Salad

  1. Wash and dry greens very well.
  2. Divide into two plates. Set aside in chiller until ready to serve.
  3. Boil 3 inch deep water in a sauce pan. Add vinegar. When it starts to boil, lower down flame and just let the water simmer.
  4. Crack egg in separate bowls, make sure not to break the yolk.
  5. With a slotted spoon, mix the water round and round for 20 seconds, or until the water swirls by itself.
  6. While the water is swirling, gently pour the egg in the middle. Cook for 2-3 minutes or until the egg white is firm.
  7. Drain with a slotted spoon and transfer to a plate.

Procedure for Dressing

  1. Slice the chorizo into cubes.
  2. In a pan, heat olive oil and sauté chorizo until browned.
  3. Deglaze pan with water, season with salt, and add in honey. Mix well.
  4. When ready, turn off fire and pour over the 2 salad plates.
  5. Top with poached egg and serve immediately.
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Comments

  • Sydneylyn Tan

    I just made this but a little simpler.. I had sunny-side up eggs, chorizo, some olive oil from the chorizo, greens and my mom loved it!! :) thanks for a great idea!! ^.^

    • http://twitter.com/mylenechung Mylene Chung

      Awesome!! Glad you enjoyed the recipe Sydney. Try our other recipes next time and give us some feedback too! We’d love to hear more from you!:)

      • Sydneylyn Tan

        sure will! :D

  • May

    That looks good! Ever since I’ve eaten authentic Chinese (or Filipino-Chinese at least) cuisine at Luk Foo, I realized other more available “Chinese” restaurants lack something!

    Anyway, I had prawn salad from Gloria Maris yesterday, and I’m still craving for it now! I was searching the internet for recipes but I couldn’t seem to find one that most closely resembles it in photos… Hahaha. I hope you could provide a recipe for that!

    But as usual, keep up the GREAT work! Looking forward to easy, yummy recipes (I have ZERO experience in the kitchen, save for cooking hotdogs, scrambled eggs, and instant noodles).

    • pepperph

      We’ll try! :) And thank you so much for your comment! That’s still experience, but here’s some courage for you to try cooking more stuff! *sprinkles courage onto you* :D