Century Egg Congee

Ingredients

Instructions

1. 1

   Rinse the jasmine rice under cold water 2-3 times until the water is only lightly cloudy. Drain well. Slice the ginger and finely slice the spring onions. Peel the century eggs and cut each into 6 wedges.

2. 2

   In a medium pot, combine the rinsed rice, water, sliced ginger, and salt. Bring to a boil over high heat, stirring once or twice so the rice does not catch on the bottom.

3. 3

   As soon as it boils, lower to a gentle simmer. Cook uncovered for 40-45 minutes, stirring every 8-10 minutes and scraping the base of the pot. The grains should break down and the porridge should look creamy and silky; if it becomes thicker than you like, add a splash of hot water.

4. 4

   When the congee is soft and spoonable, remove the ginger slices if you prefer a smoother texture. Stir in the soy sauce, sesame oil, and white pepper. Taste and adjust the saltiness if needed.

5. 5

   Ladle the hot congee into 2 bowls. Top evenly with the century egg wedges and sliced spring onions. Serve immediately while steaming hot.

Nutrition per serving

Notes

• •For a smoother, faster-cooking congee, soak the rice for 20 minutes before cooking; if you do, reduce the simmering time slightly.
• •Congee thickens as it stands. If making ahead, loosen with a little hot water when reheating.
• •A few thin ginger matchsticks reserved for the top add a fresher, sharper finish.

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