Mixed mushroom congee with pickled eggs

Pickled eggs

• 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, for cooling

Congee

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