Photograph of the finished Century egg congee

China · Cháo trứng bách thảo gừng

Century egg congee

2 hr Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 11.3 oz
  • Photograph of Century eggs Century eggs 8
  • Photograph of Ginger Ginger 4.2 oz
  • Photograph of Spring onion Spring onion 4.9 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of White pepper White pepper 0.6 oz
  • Photograph of Dried bean curd skin (fuzhu) Dried bean curd skin (fuzhu) 2.8 oz
  • Photograph of Salt Salt 0.7 oz

Method

  1. 1 Wash the rice, then mix it with a little oil and salt and let it sit for an hour; the oil-coated rice will expand faster.
  2. 2 Cook the rice with 1.2 liters of water and a little crumbled dried bean curd for 60 minutes.
  3. 3 The bean curd skin dissolves completely into the porridge, making it smooth and creamy without the need for flour.
  4. 4 Peel the century eggs, then cut one into small cubes and the other into wedges.
  5. 5 Add the pomegranate seeds to the porridge during the last 10 minutes to allow them to dissolve and give the porridge a grayish, marbled color.
  6. 6 Scoop the egg into a bowl, then place the remaining egg segment on top, drizzle with oil, and sprinkle with shredded ginger, green onions, and white pepper.

With an appliance

  • Pressure cooker 50 min

    Replace step 2: cook under high pressure for 18 minutes, then release the pressure naturally; for a smoother porridge, add hot water.

Start cooking