Congee with Century Egg

Name: Congee with Century Egg
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 4 servings
Cuisine: Chinese
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

A comforting Chinese rice porridge featuring preserved century eggs, ginger, and savory toppings - a traditional breakfast staple with silky texture and umami flavor.

90 minEasyServes 4320 cal/serving

ChineseBreakfastStovetopStandardDairy-FreeNut-FreeCorn-Free

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

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.
2

Add 2 inches julienned fresh ginger to the pot. Stir occasionally to prevent the rice from sticking to the bottom.
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.
4

While the congee is cooking, prepare the 2 century eggs (preserved duck eggs) by peeling and dicing them into small cubes.
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.
6

Remove from heat and let stand for 5 minutes before serving.
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.

Questions

Can I make Congee with Century Egg gluten-free?

Yes. The gluten in this entry is 2 tbsp light soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Congee with Century Egg keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Congee with Century Egg?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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