Century Egg Congee

Nutrition · per serving

Steps

1. 1

   Rinse the jasmine rice under cold water 2-3 times until the water is only lightly cloudy. Drain well. Slice the ginger and finely slice the spring onions. Peel the century eggs and cut each into 6 wedges.

   120 g jasmine rice20 g fresh ginger, sliced20 g spring onions, finely sliced2 century eggs
2. 2

   In a medium pot, combine the rinsed rice, water, sliced ginger, and salt. Bring to a boil over high heat, stirring once or twice so the rice does not catch on the bottom.

   120 g jasmine rice1.4 litres water20 g fresh ginger, sliced4 g salt
3. 3

   As soon as it boils, lower to a gentle simmer. Cook uncovered for 40-45 minutes, stirring every 8-10 minutes and scraping the base of the pot. The grains should break down and the porridge should look creamy and silky; if it becomes thicker than you like, add a splash of hot water.

4. 4

   When the congee is soft and spoonable, remove the ginger slices if you prefer a smoother texture. Stir in the soy sauce, sesame oil, and white pepper. Taste and adjust the saltiness if needed.

   10 ml light soy sauce5 ml sesame oil1 g white pepper
5. 5

   Ladle the hot congee into 2 bowls. Top evenly with the century egg wedges and sliced spring onions. Serve immediately while steaming hot.

   2 century eggs20 g spring onions, finely sliced

Origin & History

Congee is one of China's oldest and most widespread comfort foods, with countless regional variations served from breakfast to late-night meals. Century egg congee is a classic Cantonese-style preparation, prized for the contrast between plain, silky rice porridge and the rich, savory depth of preserved egg.