Zhou with Century Egg

Ingredients

Instructions

1. 1

   Rinse the jasmine rice under cold water 2 to 3 times until the water is less cloudy. Drain well. Peel and finely julienne the ginger, slice the spring onions thinly, and peel the century eggs. Cut the century eggs into small wedges or rough chunks for easier spoonfuls.

2. 2

   Put the rice, water, salt, and half of the ginger into a medium pot. Bring to a boil over high heat, stirring once or twice so the rice does not stick to the bottom.

3. 3

   As soon as it boils, lower to a gentle simmer. Cook uncovered for 30 minutes, stirring every 5 minutes and scraping the base of the pot. The grains should break down and the porridge should become creamy; add a splash of hot water only if it thickens too much before the rice is fully soft.

4. 4

   When the congee is silky and the rice has mostly opened up, turn off the heat and rest it for 5 minutes. This short rest helps the starch settle into a smoother texture.

5. 5

   Ladle the hot congee into 2 bowls. Top each bowl with century egg, the remaining ginger, spring onions, soy sauce, sesame oil, fried shallots, and a small pinch of white pepper. Serve immediately while very hot.

Nutrition per serving

Notes

• •For faster beginner-friendly congee, jasmine rice works well because it breaks down more quickly than long-grain rice.
• •If you prefer an even smoother texture, lightly crush the rinsed rice with your fingers before cooking.
• •Century egg is already cured and ready to eat; no further cooking is required.
• •Serve with youtiao, extra soy sauce, or coriander if desired.

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