Chinese Preserved Duck Eggs (Liang Ban Pi Dan)

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My Chinese girlfriend loves this dish and I hope you do :)

Ingredients

• 3 preserved duck eggs

• 1/2 a green pepper

• A small amount of red pepper for colour

• 1tbsp light soy sauce

• 1/2 tsp Chinkiang vinegar

• 1tbsp chilli oil with sediment

Method

Peel your duck eggs carefully taking care not to pierce the goopy centre. Wash under a cold tap if needed to wash away the fragments, before cutting into equal segments (perfectionists be warned: this can be quite tricky to do neatly as the yolk has a tendency to stick to the knife when pulled away). Arrange on a plate in a circle like the petals of a flower. Finely chop the red and green peppers, mix together, and pile in the centre.

Mix together the vinegar and soy sauce, and just before serving pour over the dish along with the chilli oil.

bon appetit