Century Egg Congee

• 6 cups chicken broth
• 1 cup long-grain white rice
• 2 century eggs
• 2 cups water
• 1/2 cup chopped scallions
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Salt to taste
• Ground white pepper to taste
• Optional: toasted sesame seeds for garnish

Steps

1. 1 Rinse the rice until the water runs clear, then drain.
2. 2 In a large pot, combine the rice, chicken broth, and water. Bring to a boil.
3. 3 Reduce the heat to low and simmer, stirring occasionally, until the rice is tender and the mixture has a porridge-like consistency, about 40 minutes.
4. 4 Meanwhile, peel the century eggs carefully and set aside.
5. 5 Once the congee is ready, stir in the soy sauce and sesame oil.
6. 6 Season with salt and white pepper to taste.
7. 7 Ladle the congee into bowls and place a century egg in each bowl.
8. 8 Garnish with chopped scallions and sesame seeds if desired.

Equipment

• Large pot

Variations

• Add diced tofu or shrimp for a heartier meal.
• For a vegetarian option, substitute chicken broth with vegetable broth.

Substitutions

• If century eggs are unavailable, use hard-boiled eggs for a different flavor profile.

Pairings

• Green tea
• Steamed bok choy

Nutrition

Tips

• For a richer flavor, use homemade chicken broth.
• If you prefer a thinner congee, add more water to reach your desired consistency.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to restore consistency.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator and reheat gently on the stove.

Serving Suggestions

• Serve with a side of pickled vegetables for a tangy contrast.
• Pair with a simple green salad for a balanced meal.

FAQ