Century Egg Congee

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A silky, comforting Chinese rice porridge studded with jammy century eggs, warm ginger, and a shower of fresh scallions. This classic breakfast or sick-day dish comes together with pantry staples and gentle simmering for that signature creamy texture.

Nutrition Facts

Per serving (estimated)

• 305 kcalCalories
• 11 gFat
• 3 gSaturated Fat
• 39 gCarbs
• 1.5 gFiber
• 1 gSugar
• 13 gProtein
• 890 mgSodium
• 270 mgPotassium
• 70 mgCalcium
• 4 mgIron
• 5 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the congee base

• 1 cup short-grain white rice, rinsed until water runs clear
• 8 cups water or low-sodium chicken stock
• 1 inch fresh ginger, peeled and thinly sliced
• 1/2 tsp kosher salt
• 1/4 tsp ground white pepper

For the toppings and finishing

• 3 century eggs (pidan), peeled and diced into 1/2-inch cubes
• 2 scallions, white and green parts finely sliced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp toasted sesame oil
• 2 tbsp light soy sauce
• 1 tsp chili oil or crispy chili crunch (optional)

Directions

1. Rinse the rice under cold running water until the water runs almost clear, then drain well.
2. Combine the rinsed rice, water or stock, and sliced ginger in a heavy 4-quart pot. Bring to a rolling boil over high heat, skimming any foam that rises to the surface.
3. Reduce the heat to the lowest setting so the congee barely bubbles. Simmer uncovered, stirring every 5 minutes to prevent sticking on the bottom, for 45 to 50 minutes until the rice grains have broken down and the porridge is thick, creamy, and spoon-coating.
4. Meanwhile, prepare the century eggs: tap each shell gently, peel under cool running water to release the translucent jelly whites and dark yolk, then dice into small cubes.
5. About 8 minutes before the congee is done, stir the diced century eggs into the pot so they warm through but keep their silky, custard-like texture. Season with salt and white pepper, tasting and adjusting as needed.
6. Ladle the hot congee into warmed bowls. Top each portion with sliced scallions, cilantro, a drizzle of toasted sesame oil, and a small pour of soy sauce around the rim.
7. Serve immediately with chili oil or crispy chili on the side for those who want a spicy kick, plus extra soy sauce at the table.

Cook’s Notes

• For an even creamier texture, soak 1/2 cup of the rice in cold water for 30 minutes before cooking, then blend it briefly with 1 cup of the cooking liquid before adding to the pot.
• Always add century eggs near the end of cooking so they retain their jammy yolk centers and signature translucent whites instead of dissolving into the porridge.
• A pressure cooker shortcut: cook rice, water, and ginger on high pressure for 20 minutes, then natural-release and stir in the diced eggs during the last 5 minutes of warming.
• Leftover congee thickens dramatically when chilled; loosen it with a splash of hot water or stock when reheating on the stovetop, stirring constantly.
• For a heartier meal, stir in a handful of shredded poached chicken, lean pork, or crumbled firm tofu along with the century eggs in the final minutes of cooking.

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