Congee with Century Egg
A comforting Chinese rice porridge featuring preserved century eggs, ginger, and savory toppings - a traditional breakfast staple with silky texture and umami flavor.
Ingredients
- 1 cup jasmine rice, rinsed
- 12 cups water
- 2 century eggs (preserved duck eggs), peeled, diced
- 4 cups chicken stock
- 2 inches fresh ginger, julienned
- 1 tsp salt
- 1/2 tsp ground white pepper
- 4 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fried shallots
- 2 tbsp light soy sauce
- 2 tsp toasted sesame oil
Instructions
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1
In a large pot, combine 1 cup rinsed jasmine rice, 12 cups water, and 4 cups chicken stock. Bring to a boil over high heat, then reduce to a simmer.
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2
Add 2 inches julienned fresh ginger to the pot. Stir occasionally to prevent the rice from sticking to the bottom.
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3
Simmer uncovered for 1 hour, or until the rice has broken down and the congee has a creamy, porridge-like consistency. Add more water if needed to maintain desired thickness.
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4
While the congee is cooking, prepare the 2 century eggs (preserved duck eggs) by peeling and dicing them into small cubes.
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5
When the congee has reached the desired consistency, add the peeled, diced century eggs, 1 tsp salt, and 1/2 tsp ground white pepper. Stir well and simmer for an additional 10 minutes.
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6
Remove from heat and let stand for 5 minutes before serving.
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7
Serve in bowls and let each person garnish with 4 thinly sliced green onions, 1/4 cup chopped fresh cilantro, 1/4 cup fried shallots, a drizzle of 2 tbsp light soy sauce, and a few drops of 2 tsp toasted sesame oil.