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Easy Congee with Century Egg
Silky rice porridge topped with preserved egg and crispy shallots — stirring occasionally as it simmers is what breaks the rice down into that classic congee texture instead of leaving it as separate grains in broth.
Ingredients
Instructions
Simmer the rice in the chicken stock over low heat for about 45 minutes, stirring occasionally.
Continue simmering until it breaks down into a thick, porridge-like consistency.
Ladle the hot congee into bowls.
Top with the quartered century egg, crispy shallots and sliced spring onion just before serving so the shallots stay crisp.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
