Easy recipe Congee With Pickled Gai Choy And Salted Egg Recipe

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about four baby or one large gai choy, washed, outer leaves trimmed one tablespoon yellow mustard seeds one cup (about two hundred and fiftyml) rice wine (Recipes by ingridients rice wine) vinegar one cup (about two hundred and fiftyml) shaoxing wine one quarter cup (about fifty-fiveg) caster sugar one quarter cup (fourtyg) sea salt (Recipes by ingridients salt) one quarter teaspoon crushed white peppercorns one/two teaspoon Sichuan peppercorns, crushed one whole star anise (Recipes by ingridients anise) three/about four cup (one hundred and eighty-fiveml) water (Recipes by ingridients water) teng ginger, shredded three cups (seven hundred and fiftyml), water (Recipes by ingridients water) extra one/two cup (one hundredg) long grain rice about four salted duck eggs (see notes) two green onions, thinly sliced widthways two long fresh red chillies, thinly sliced one quarter cup (twenty-fiveg) rousong, optional (see notes) Soy, sauce (Recipes by ingridients sauce) to serveStep one Bring a large saucepan of water (Recipes by ingridients water) to the boil. Blanch gai choy for ten seconds or until tender crisp. Congee With Pickled Gai Choy And Salted Egg Recipe. Transfer to a bowl of iced water (Recipes by ingridients water) to refresh. Drain well and pat dry with kitchen paper. Step two Combine the mustard seeds, vinegar, shaoxing wine, sugar,, salt (Recipes by ingridients salt) white and Sichuan peppercorns, star anise (Recipes by ingridients anise) and water (Recipes by ingridients water) in a small saucepan over high heat. Bring to boil. Remove from heat and set aside to cool. Transfer gai choy and pickling liquid to a jar. Congee With Pickled Gai Choy And Salted Egg Recipe. Cover and place in the fridge for twenty-four hours to one week to develop the flavours. Congee With Pickled Gai Choy And Salted Egg Recipe. Step three To make the congee, combine the ginger and remaining water (Recipes by ingridients water) in a saucepan. Place over high heat and bring to the boil. Reduce heat to medium-low and add the rice. Congee With Pickled Gai Choy And Salted Egg Recipe. Cook, stirring regularly to prevent sticking on the base of the pan, for fourty-five minutes or until rice is broken up and mixture thickens. Congee With Pickled Gai Choy And Salted Egg Recipe. Add more water (Recipes by ingridients water) if congee thickens too quickly. Step about four Meanwhile, cook the eggs in a saucepan of boiling water (Recipes by ingridients water) for about seven one/two minutes or until cooked through. Congee With Pickled Gai Choy And Salted Egg Recipe. Refresh under cold running water (Recipes by ingridients water) to stop the cooking process. When cool enough to handle, peel and cut in half lengthways. Step five Spoon congee among serving bowls. Congee With Pickled Gai Choy And Salted Egg Recipe. Top with salted, egg (Recipes by ingridients egg) pickled gai choy, green onions, chilli and rousong, if desired. Congee With Pickled Gai Choy And Salted Egg Recipe. Drizzle with soy sauce (Recipes by ingridients sauce) and serve immediately..