Medicinal Duck Egg Salad Recipe (Hsei be u thoke)

Duck eggs: Boiled and peeled, these eggs add a rich and creamy texture to the salad.

Cabbage: Shredded to provide a crunchy base for the salad.

Carrots: Julienned for a sweet and crisp contrast.

Cilantro: Chopped to add a fresh, herbal note.

Fish sauce: Adds a salty, umami flavor to the dressing.

Lime juice: Freshly squeezed to give a zesty brightness.

Garlic: Minced to add a pungent depth to the dressing.

Chili flakes: Provide a spicy kick to balance the flavors.

To achieve perfectly boiled duck eggs, start by placing them in a pot of cold water. Bring the water to a gentle boil over medium heat, then reduce to a simmer and cook for exactly 10 minutes. Immediately transfer the eggs to an ice bath to stop the cooking process and make peeling easier. This method ensures the yolks remain creamy and the whites firm, enhancing the overall texture of your medicinal duck egg salad.

• boiled and peeled duck eggs - Substitute with boiled and peeled chicken eggs: Chicken eggs are more readily available and have a similar texture, though the flavor will be milder.

• shredded cabbage - Substitute with shredded lettuce: Lettuce provides a similar crunch and freshness, though it is less dense than cabbage.

• julienned carrots - Substitute with julienned bell peppers: Bell peppers add a sweet crunch and vibrant color, making them a good alternative to carrots.

• chopped cilantro - Substitute with chopped parsley: Parsley offers a fresh, slightly peppery flavor that can mimic the brightness of cilantro.

• fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor, though it lacks the fishy undertones of fish sauce.

• freshly squeezed lime juice - Substitute with freshly squeezed lemon juice: Lemon juice offers a similar acidity and citrus flavor, though it is slightly less sweet than lime juice.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent and lacks the texture of fresh garlic.

• chili flakes - Substitute with cayenne pepper: Cayenne pepper adds a similar heat and spice, though it is more finely ground and can be more potent.

• Ensure the duck eggs are completely cooled before storing to prevent condensation, which can make the salad soggy.
• Transfer the medicinal duck egg salad to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Store the salad in the refrigerator if you plan to consume it within 2-3 days. The cabbage and carrots will stay crisp, and the flavors will meld beautifully.
• If you need to keep the salad for a longer period, consider storing the dressing separately. This will prevent the vegetables from becoming too soft. Simply mix the dressing with the salad just before serving.
• For freezing, it's best to avoid freezing the entire salad as the texture of the cabbage and carrots may change. Instead, freeze only the duck eggs and the dressing in separate containers.
• When ready to serve, thaw the duck eggs and dressing in the refrigerator overnight. Combine them with freshly shredded cabbage, julienned carrots, and chopped cilantro for the best texture and flavor.
• Always label your containers with the date of preparation to keep track of freshness and ensure you consume the salad within a safe timeframe.
• Avoid storing the salad in the door of the refrigerator where temperatures can fluctuate. Instead, place it on a middle shelf where the temperature is more consistent.
• If you notice any off smells or changes in texture, it's best to discard the salad to avoid any risk of foodborne illness.

• Microwave Method:

  1. Place the duck egg salad in a microwave-safe dish.
  2. Cover it with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 30 seconds if needed.

• Stovetop Method:

  1. Transfer the duck egg salad to a non-stick skillet.
  2. Add a splash of water or broth to prevent sticking and to keep the salad moist.
  3. Heat over medium-low heat, stirring frequently, until warmed through, about 5-7 minutes.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the duck egg salad in an oven-safe dish and cover with aluminum foil.
  3. Heat for 10-15 minutes, stirring halfway through to ensure even heating.
  4. Remove the foil for the last 5 minutes if you prefer a slightly crispy texture.

• Steaming Method:

  1. Place the duck egg salad in a heatproof bowl.
  2. Set up a steamer basket over a pot of simmering water.
  3. Steam the salad for about 5-7 minutes, or until heated through.

• Sous Vide Method:

  1. Place the duck egg salad in a vacuum-sealed bag or a resealable bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for 30-45 minutes.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the duck egg salad in an air fryer-safe dish.
  3. Heat for 5-7 minutes, stirring halfway through to ensure even heating.

• Pot: Used to boil the duck eggs.

• Slotted spoon: Helps to remove the boiled eggs from the pot without breaking them.

• Bowl of ice water: Used to cool the boiled eggs quickly after cooking.

• Cutting board: Provides a stable surface for slicing the duck eggs and chopping vegetables.

• Knife: Essential for slicing the duck eggs and chopping the cilantro.

• Large mixing bowl: Used to combine the shredded cabbage, julienned carrots, chopped cilantro, and sliced duck eggs.

• Small mixing bowl: Used to mix the fish sauce, lime juice, minced garlic, and chili flakes to create the dressing.

• Whisk: Helps to thoroughly mix the dressing ingredients.

• Tongs: Useful for tossing the salad gently to combine all ingredients.

• Measuring cups: Ensures accurate measurement of shredded cabbage, julienned carrots, and chopped cilantro.

• Measuring spoons: Ensures accurate measurement of fish sauce, lime juice, minced garlic, and chili flakes.

• Serving platter: Used to present the salad attractively when serving.

Pre-boil the eggs: Boil and peel the duck eggs in advance to save time on the day you prepare the salad.

Pre-shred vegetables: Shred the cabbage and julienne the carrots ahead of time and store them in the fridge.

Make the dressing early: Mix the fish sauce, lime juice, minced garlic, and chili flakes beforehand and keep it in a sealed container.

Use a food processor: Speed up the preparation by using a food processor to chop and shred the vegetables.

Batch prep: Prepare larger quantities of the ingredients and store them separately to quickly assemble the salad multiple times.