| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chinese |
Eggs |
6 |
Servings |
INGREDIENTS
| 1 |
|
Piece dried tangerine peel |
| 6 |
|
Duck eggs |
|
|
Water to cover |
| 1 |
|
Leek stalk |
| 2 |
|
Cloves garlic |
| 1/2 |
c |
Soy sauce |
| 8 |
c |
Water |
| 1 |
tb |
Honey |
| 1 |
ts |
Salt |
INSTRUCTIONS
1. Soak dried tangerine peel.
2. Place duck eggs in water to cover and bring to a boil over medium heat;
then cook gently 8 to 10 minutes more.
3. Cool eggs thoroughly under cold running water (about 5 minutes); then
shell.
4. Meanwhile cut leek in 1-1/2 inch sections and crush garlic. Combine in a
saucepan with soy sauce, water, honey, salt and soaked tangerine peel.
Bring to a boil, stirring.
5. Add eggs and simmer, covered, 2 hours. (Add more boiling water if
necessary.)
6. Cut each egg in 4 wedges with a sharp knife. Serve yolk-side up on a bed
of lettuce strips. Either garnish with tomatoes and Chinese parsley, or
serve with dip dishes of plum sauce, catsup or hot sauce.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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