Salt curing duck egg is one of the common ingredients in Taiwan. Basically the duck eggs are preserved in water with very high salt content for couple weeks. Later on the eggs are being boiled before serving on its own or as cooking ingredients for other dishes.
The final product looks similar to hard boiled eggs, however, with a more dense texture and concentrated flavor. Today, instead of eating as it is, I'm gonna mix the cured duck eggs with king oyster mushroom.
Quick king oyster mushroom with salt-curing duck eggs stir fry -
Ingredients (small plate)?
3 king oyster mushroom
2 salt-curing eggs
2 tablespoons of olive oil
2 tablespoons of hot water
1 tablespoon of black bean soy sauce
1 teaspoon of Sichuan chili sauce
Some sesame oil
Some freshly ground black pepper
Some Some toasted sesame seeds
Remove the egg shell and break the eggs into smaller pieces. Add into a pan and turn to medium high heat. Drizzle in some chili oil and sprinkle some black pepper. Cook for couple minutes but be careful do not let the eggs get burned. The mixture should appear dry because we are using the heat to further bring out the aroma from the cured eggs.
Let's prepare the mushroom while waiting for the eggs. Remove the tough stems from the king oyster mushroom and cut the remaining part into bite size pieces. Add to the pan along with black bean soy sauce. Give it a quick stir then pour in the hot water.
Just keep cooking till the water has been fully absorbed. Drizzle some sesame oil before transferring onto the plate. Sprinkle some toasted sesame seeds and this quick Asian dish is ready!
This recipe yields for a more salty taste. Personally speaking, I think this mushroom and cured duck eggs dish should be pretty good with porridge. If lighter version is preferred, just reduced the amount for soy sauce and use more hot water instead.