Recipe Index

Ingredients

• 1 cup medium grain or short grain rice
• 10 cups chicken broth
• 1 tbsp Shaoxing wine
• 2 tsp sesame oil
• 1/2 tsp MSG
• 4 dried scallops (optional)
• Kosher salt, according to taste
• White pepper, according to taste
• Scallions, according to taste
• Ginger, according to taste
• Crispy wonton strips, according to taste
• Century egg (preserved duck egg), according to taste

Method

1. Rinse the 1 cup medium grain rice under running water, swishing and draining until the rinse water runs clear.
2. Combine the 10 cups chicken broth, 1 tbsp Shaoxing wine, 2 tsp sesame oil, 1/2 tsp MSG and 4 dried scallops in a large pot and bring the broth to a boil.
3. Stir the washed rice into the boiling broth, drop the heat to medium-low and cover the congee pot once the liquid settles into a simmer.
4. Simmer the congee for 45 minutes to 1 hour, stirring occasionally, until the rice grains break down and thicken the broth into a porridge.
5. If the congee thickens past the consistency you like, loosen it with a little more of the chicken broth and keep simmering until it relaxes.
6. Season the finished congee with the kosher salt and white pepper, tasting the porridge itself rather than the garnishes.
7. Ladle the congee into bowls and crown each one with century egg, chopped scallions, crispy wonton strips, a dusting of the white pepper and thinly sliced ginger, all from the garnish amounts listed.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data