Ingredients
4 lap cheong (Chinese sausages), thinly sliced
Coriander leaves, sliced spring onion and chilli, to serve
Soy-Marinated Eggs
250ml (1 cup) dark soy sauce
1cmpiece ginger, peeled, sliced
¼ tsp Chinese five-spice powder
4 medium eggs
Congee
1 spring onion, white part only, chopped
1 lemongrass stick, bruised, chopped
2cm-piece ginger, peeled, sliced
1 long red chilli. seeded
1 small garlic clove, chopped
1L (4 cups) chicken stock
100g jasmine rice
Sweet Soy Drizzle
4 tbs kecap manis
2 tbs light soy sauce
½ tsp finely grated ginger
Method
eggs, bring soy sauce, ginger, five-spice and 250ml water e boil in a small saucepan over high heat. Remove from heat and cool .
Bring a small saucepan of water to the boil. Add eggs for exactly 5 minutes. Remove and place in iced water for 5 minutes. Drain, peel, then add to soy mixture. Set aside for 30 minutes.
To prepare congee, make an Asian bouquet garni by tying onion, lemongrass, ginger, chilli and garlic in a piece of muslin. Place in a medium saucepan with stock. Bring to the boil over high heat, then add rice. Simmer, uncovered and stirring occasionally, for 45 minutes or until rice has broken down and mixture is thick.
To make sweet soy drizzle, combine all ingredients in a small jug.
Cook sausage in a lightly oiled frying pan over medium heat for 2 minutes or until browned and crisp.
Remove eggs from marinade and slice in half, discarding marinade.
Divide congee among serving plates and top with egg halves, sausage, coriander, onion and chilli. Drizzle with sweet soy mixture to serve.
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