Salted Duck Egg, Narcissus, 6 pc
Preserved Salted Duck Egg (ไข่เค็ม kai kim in Thai, xian dan in Chinese) is prepared by marinating a fresh duck egg in salt and fermenting for a period of time. It is very flavorful and can be eaten boiled either by itself, with rice porridge or prepared as a spicy chilli mint salad.
Preserving duck eggs in a brine solution was discovered to be a safe method to increase their shelf life, because duck eggs are naturally high in pathogenic bacteria and spoil quickly. In any Thai market, whether traditional or contemporary, wherever fresh eggs are sold, there will also be preserved eggs, as they are an important part of the Asian diet.
Many Asian recipes use just the cooked crumbled yolk as form of seasoning (such as in pork dumplings) and the white is discarded. The salted duck egg yolk represents the full moon in Chinese Moon Cakes to celebrate the Chinese New Year. In Chinese pastries, the yolk is often combined with a sweet red bean paste that will counter the saltiness in the egg but also adds a smooth creaminess to the crumbly yolk.
These salted duck eggs are already cooked. The salted egg white is lily white, firm and has a sharp, salty taste and the dense yolk is orange-red and is rich, fatty, and less salty.
The eggs are died red to identify them as being cooked salted duck eggs. Shelf-life is up to 6 months (refrigerate to prolong shelf-life).
Chicken and Glutinous Rice in Lotus-Leaf Wrap (Hong Kong-Style Sticky Rice Dumpling)
- 800g sticky (glutinous) rice
- 50ml cooking oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon white pepper
- 300g chicken leg meat, sliced
- 1/2 teaspoon soy sauce
- 300g roasted duck meat, deboned and sliced
- 4 salted duck egg yolks
- 60g dried shrimp, soaked
- 40g dried scallops (optional)
- 300g mung beans, soaked for 3 hours
- 10 dried chestnuts, soaked (optional)
- 20 lotus seeds
- 2 dried lotus leaves, soaked for 3 hours
- 4 bamboo leaves, trim the ends and soak for 3 hours
- 1 tablespoon cooking oil, to grease the leaves
- Soak glutinous rice in water for 10 hours or overnight and drain.
- In a wok heat the oil and stir-fry the rice with salt and pepper for 2 minutes. Remove from wok and set aside.
- Marinate the chicken with soy sauce for 10 minutes.
- Fill 1/3 of a 12cm bowl with the lightly-fried rice. Top with half portion each of the marinated chicken, roasted duck, salted egg yolks, dried shrimps, scallops, mung beans, chestnuts and lotus seeds. Cover with more glutinous rice.
- Unmold the glutinous rice and ingredients onto the greased leaves and wrap into a parcel shape. Boil the dumplings for 5 hours over slow fire.
Note: Makes 2 extra-large dumplings. Recipe by Chef Low Kim Ong
Image © 2010 Pongsak Polbubpha/123RF.com
Ingredients: Product of China.
Availability: Ships in 2-3 business days from Los Angeles, California.
Category: Pickled & Preserved