Neil Perrys tea eggs and sang choy bao
Ingredients
- FOR THE TEA EGGS
- 6 free-range eggs
- 3 tbsp black tea leaves
- 2 cassia bark sticks
- 3 whole star anise
- 5 tbsp dark soy sauce
- ½ tsp sea salt FOR THE SANG CHOY BAO
- 6 dried shiitake mushrooms
- 1 dried Chinese sausage (lup cheong)
- 1 iceberg lettuce
- 2 tbsp peanut oil
- 4 skinless quail breasts (about 220g), minced
- 150g pork belly, minced
- 8 water chestnuts, chopped
- 2 shallots, finely sliced
- 1/3 cup shaoxing
- 1/4 cup fresh chicken stock
- 2 tbsp light soy sauce
- 1/4 cup oyster sauce
- pinch of salt
- freshly ground black pepper
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