Читать книгу Ching’s Chinese Food in Minutes - Ching-He Huang - Страница 28

 This is one of my favourite dishes but it is one that you will either love or hate—century eggs take some getting used to! They don’t look or smell particularly appetising, with their black-blue grey soft yolk centre and distinct pungent aroma, but I love them. You’ll find them in the chilled food sections of Chinese supermarkets. You could just use normal boiled eggs: lightly crack the shells all over and cook in a broth of dark and light soy sauce with black tea leaves and some star anise.

 Make sure you buy a good-quality mushroom sauce (which used to be known as vegetarian oyster sauce but was made from mushrooms instead of oysters) or use a good-quality oyster sauce.

READY TO EAT IN 15 MINUTES

Prep time: 5 minutes, cook in: 10 minutes (plus 20 minutes marinating)