Читать книгу Ching’s Chinese Food in Minutes - Ching-He Huang - Страница 27

This no-cook dish is a classic Chinese starter, or served as an accompaniment to a large bowl of congee. Serve this with a chilled glass of Riesling to cut through the richness of the eggs.

SERVES 4TO SHARE

2 century duck eggs, each sliced into quarters and chilled (see Ching’s Tips)

1 tablespoon vegetarian mushroom sauce or oyster sauce

1 tablespoon light soy sauce

1 small handful of freshly chopped coriander

1 spring onion, finely chopped

1 Place the chilled duck egg pieces on a serving plate. Put the mushroom or oyster sauce and soy sauce into a small bowl and mix well. Drizzle the dressing all over the eggs, sprinkle with the coriander and spring onion and serve.