Congee with Pork & shallots , Preserved Duck egg ( century egg ) yolk , white & soft centre garnished with micro tea leaves & green shallots.
To make this taster spoon I first made the congee by soaking white rice in water for an hour before bringing to the boil with 18 times water in weight. To this I added pieces of shredded ham, ginger, green shallots, salt, pepper and a little sesame oil this was then boiled until the grains of rice had become soft and largely disintegrated. The preserved egg was washed to remove the tea leaves and salt mixture and then shelled revealing the amber, greenish black jelly like egg. This was then sliced to be presented in three forms the white, the hardened yolk and the soft centre of the yolk . These were arranged on top of a spoonful of congee and garnished with micro tea leaves and green shallots.