Chinese Tea Eggs


As promised, here are the recipes from my chicken and egg bounty yesterday. I am still gobsmacked that I actually created those amazing looking eggs. Gob.Smacked. And I ate four of them before I could even get my camera out, they are that delicious. As you gently peel away the shell, it reveals the delicate marbling underneath. In China, these eggs are sold in tea houses as an accompaniment to drinking tea, but also in every convenience store on every street in China - bubbling away in a black tea broth next to the counter. 

I added some beautiful spotted quail eggs to the other eggs, just for interest, and to see how they would turn out. They look so delicate! The egg stall at the wet market sells chicken eggs, bantam eggs, duck eggs, goose eggs and quail eggs, fresh every day, a fantastic egg smorgasbord. 


Chinese Tea Eggs


from The Food of China - a Journey for Food Lovers, edited by Kay Halsey, published by Murdoch Books


Ingredients
Method



White Cooked Chicken with Soy and Ginger Dressing




Now for the chicken. Once you have poached a chicken this way, and eaten the silky soft meat that falls succulently off the bone, dressed with soy and ginger, you'll never want to have chicken any other way. The fantastic sizzle as the hot oil scorches the dressing ingredients sends a wonderful ginger smell through the house. 


from Kylie Kwong, original here

Ingredients

Stock
Soy and Ginger Dressing
Method




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