Century Egg Congee
HB-0435 · Hand-built original
Silky rice porridge topped with creamy century egg, crispy shallots, and ginger oil. A classic Chinese comfort dish that's elegant enough for brunch yet deeply satisfying.
45 min2 servings509 kcalVegetarianDairy-free
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:2quantities adjust to match
Ingredients
- short-grain white rice (3/4 cup), rinsed
- vegetable broth (6 cups)
- 2 century eggs, peeled and cut into wedges
- 2 in piece fresh ginger, unpeeled and lightly bruised
- 3 tbsp neutral oil (vegetable or peanut)
- 2 medium shallots, thinly sliced
- 1 tbsp low-sodium soy sauce
- 1/4 tsp white pepper
- 1/2 tsp kosher salt
- 2 tbsp fresh cilantro, chopped
- 2 scallions, thinly sliced
Method
- Put the rice, broth and ginger in a large pot and bring to the boil. Reduce to a low simmer and cook for 30-35 minutes, stirring often and breaking up the grains with the spoon, until the rice has swollen into a thick, creamy porridge. Add a splash of water if it gets too thick.
- Meanwhile, heat the oil in a small pan and fry the shallots for 3-4 minutes until crisp and golden. Lift out onto kitchen paper, reserving the oil.
- Remove the ginger from the congee. Stir in the soy sauce, white pepper and salt, then fold in the century egg pieces and warm through for 1 minute.
- Ladle into bowls and top with the crispy shallots, a drizzle of the shallot oil, the cilantro and the scallions. Serve hot.
Total: 45 min
Nutrition (per serving, where published)
509 kcalCalories
8.4 gProtein
69.9 gCarbs
21.4 gFat
3.5 gSaturates
2 gFibre
7 gSugars
3100 mgSodium
0 mgCholesterol
448 mgPotassium
60 mgCalcium
2.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data