Mixed mushroom congee with pickled eggs

Name: Mixed mushroom congee with pickled eggs
Prep time: 30 min
Cook time: 24 h 40 min
Total time: 24 h 40 min
Yield: 6 portions
Ingredients: 1 cinnamon quill; 2 dried bay leaves; 2 tbsp yellow mustard seeds; ½ tsp ground allspice; 3 tsp coriander seeds; 3 whole cloves; 1 tsp dried tarragon; 1 ½ tsp ground ginger; 1 tsp dried chilli flakes; 2 tsp raw sugar; 1 tsp salt; 250 g white vinegar; 750 g water; 6 eggs; cold water; 500 g fresh Asian mushrooms; 2 spring onions/shallots; 4 cm piece fresh ginger; 150 g eschalot; 2 tbsp Vegetable stock paste; 1250 g water; 180 g jasmine rice; 1 tbsp soy sauce; 1 tbsp sesame oil; 1 fresh chilli; 2 sprigs fresh coriander; 2 tbsp fried shallots

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Preparo 30min

Total 24h 40min

6 portions

Ingredientes

Pickled eggs

cinnamon quill
1
dried bay leaves
2
yellow mustard seeds
2 tbsp
ground allspice
½ tsp
coriander seeds
3 tsp
whole cloves
3
dried tarragon
1 tsp
ground ginger
1 ½ tsp
dried chilli flakes
1 tsp
raw sugar
2 tsp
salt
1 tsp
white vinegar
250 g
water
750 g
eggs
6
cold water for cooling

Congee

fresh Asian mushrooms (e.g. oyster and enoki), cut into pieces (3-4 cm) (see Tips)
500 g
spring onions/shallots trimmed and cut into thin slices
2
piece fresh ginger peeled
4 cm
eschalot cut into halves
150 g
Vegetable stock paste (see Tips)
2 tbsp
water
1250 g
jasmine rice
180 g
soy sauce plus extra to serve
1 tbsp
sesame oil plus extra to serve
1 tbsp
fresh chilli cut into thin slices, to serve (optional)
1
fresh coriander leaves only, to serve
2 sprigs
fried shallots for garnishing
2 tbsp