Breakfast Congee
A comforting rice porridge with ginger, green onions, and your choice of protein toppings. This traditional Chinese breakfast is savory, warming, and easy to digest.
Ingredients
- 1 cup jasmine rice, rinsed and drained
- 8 cups water
- 2 cups low-sodium chicken broth
- 1 inch fresh ginger, peeled and sliced
- 1/2 tsp salt
- 4 green onions, thinly sliced
- 1/4 cup fried shallots
- 2 tbsp soy sauce, for serving
- 2 tsp sesame oil, for serving
- 2 century egg (preserved egg), peeled and diced
Instructions
-
1
In a large pot, combine 1 cup rinsed and drained jasmine rice, 8 cups water, 2 cups low-sodium chicken broth, 1 inch peeled and sliced fresh ginger, and 1/2 tsp salt.
-
2
Bring to a boil over high heat, then reduce heat to low and simmer, partially covered, for about 45 minutes, stirring occasionally. The congee should be thick and creamy.
-
3
If the congee becomes too thick, add more water or broth to reach your desired consistency.
-
4
Ladle the congee into bowls. Top each serving with 4 thinly sliced green onions, 1/4 cup fried shallots, and 2 peeled and diced century egg (preserved egg) if using.
-
5
Drizzle with 2 tbsp for serving soy sauce and 2 tsp for serving sesame oil to taste.
-
6
Serve hot, allowing each person to mix in the toppings as desired.