Name: Congee with Century Egg
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 cup jasmine rice, rinsed until water runs clear; 9 cups low-sodium chicken broth; 1-inch piece fresh ginger, peeled and thinly sliced; 2 cloves garlic, smashed; 1/2 tsp kosher salt; 3 century eggs, peeled and chopped into 1/2-inch pieces; 2 scallions, thinly sliced (whites and greens separated); 2 tbsp light soy sauce; 1 tsp toasted sesame oil; 1/2 tsp ground white pepper; 2 tbsp crispy fried shallots; 1 tbsp chopped fresh cilantro

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A silky rice porridge simmered until creamy and finished with chopped century egg, fresh ginger, and scallions. This classic Chinese comfort dish is warming, gentle on the stomach, and deeply savory. Perfect as a soothing breakfast or a light meal any time of day.

Prep Time10 mins

Cook Time50 mins

Total Time60 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

380 kcalCalories
12 gFat
3 gSaturated Fat
52 gCarbs
2 gFiber
1 gSugar
16 gProtein
950 mgSodium
320 mgPotassium
60 mgCalcium
2.5 mgIron
3 mgVitamin C
80 mcgVitamin A

Ingredients

For the congee

1 cup jasmine rice, rinsed until water runs clear
9 cups low-sodium chicken broth
1-inch piece fresh ginger, peeled and thinly sliced
2 cloves garlic, smashed
1/2 tsp kosher salt

For the toppings and finish

3 century eggs, peeled and chopped into 1/2-inch pieces
2 scallions, thinly sliced (whites and greens separated)
2 tbsp light soy sauce
1 tsp toasted sesame oil
1/2 tsp ground white pepper
2 tbsp crispy fried shallots
1 tbsp chopped fresh cilantro

Directions

Combine the rinsed rice, chicken broth, ginger slices, smashed garlic, and salt in a heavy pot. Bring to a boil over high heat, skimming off any foam that rises to the surface.
Reduce the heat to low so the congee maintains a gentle, lazy simmer. Cook uncovered, stirring every 5 to 7 minutes to prevent the rice from sticking to the bottom, for 35 to 40 minutes until the grains have broken down and the porridge is thick and creamy.
If the congee becomes too thick, stir in hot water 1/4 cup at a time until it reaches a pourable, oatmeal-like consistency. Remove and discard the ginger slices and garlic.
Stir the chopped century eggs, scallion whites, soy sauce, sesame oil, and white pepper into the congee. Simmer for 2 more minutes so the egg warms through and its flavor mingles with the broth.
Taste and adjust seasoning with more salt or soy sauce as needed. Ladle the congee into warmed bowls.
Top each bowl with a generous pinch of scallion greens, crispy fried shallots, and cilantro. Serve immediately with extra soy sauce on the side.

Cook’s Notes

For an even creamier texture, scoop out 1 cup of the cooked congee, blend until smooth, and stir it back into the pot.
Use low-sodium broth so you can control the saltiness yourself; century eggs and soy sauce already add plenty of savor.
Add the century egg in the last few minutes of cooking to keep its jelly-like whites and creamy yolks intact rather than dissolving.
Leftover congee thickens dramatically in the fridge; loosen it with a splash of water or broth when reheating on the stovetop.
Stir in a handful of shredded cooked chicken or pork in the last 5 minutes to turn this into a heartier meal.