Chinese 90 min

Congee with Ginger and Century Egg

Name: Congee with Ginger and Century Egg
Total time: 90 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 cup jasmine rice; 8 cups chicken or vegetable broth; 2 cups water; 2-inch piece fresh ginger, sliced; 2 century eggs (pidan), peeled and quartered; 4 oz salted preserved egg or poached chicken (optional); 2 tablespoons soy sauce; 1 teaspoon sesame oil; White pepper to taste; 3 green onions, sliced thin; 2 tablespoons fresh ginger, julienned (for serving); Fried shallots and chili oil for serving; Youtiao (Chinese fried dough sticks) for serving, optional

comfort-fooddairy-freehealthybreakfast

Ingredientsfor 2

280

Cal

10g

Protein

46g

Carbs

Fat

11 cup jasmine rice
28 cups chicken or vegetable broth
32 cups water
42-inch piece fresh ginger, sliced
52 century eggs (pidan), peeled and quartered
64 oz salted preserved egg or poached chicken (optional)
72 tablespoons soy sauce
81 teaspoon sesame oil
9White pepper to taste
103 green onions, sliced thin
112 tablespoons fresh ginger, julienned (for serving)
12Fried shallots and chili oil for serving
13Youtiao (Chinese fried dough sticks) for serving, optional

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Instructions

1
Rinse rice until water runs clear. Combine rice, broth, water, and sliced ginger in a large pot. Bring to a boil over high heat, stirring once to prevent sticking.
2
Reduce heat to low, partially cover the pot, and simmer 60–90 minutes, stirring every 15 minutes, until the rice has completely broken down into a thick, creamy porridge. The grains should be barely distinguishable and the texture silky. Add more water if it becomes too thick.
3
Season with soy sauce, sesame oil, and white pepper. Remove the ginger slices. The consistency should be pourable but substantial — it will thicken further as it cools.
4
Ladle congee into bowls. Top each with 2 century egg quarters, julienned ginger, green onions, fried shallots, and a drizzle of chili oil.