📝 About This Recipe
A quintessential Chinese comfort food, this congee is a masterclass in texture, transforming humble grains of rice into a velvety, cream-like porridge. The star of the show is the salted duck egg, providing a rich, umami-packed punch and a gorgeous oily yolk that melts into the warm rice. Perfect for a restorative breakfast or a late-night supper, this dish is a soothing hug in a bowl that celebrates the beauty of simple, traditional ingredients.
🥗 Ingredients
The Rice Base
- 1 cup Jasmine rice (rinsed until water runs clear)
- 8-9 cups Water or Chicken Stock (low sodium if using stock)
- 1 teaspoon Neutral oil (vegetable or canola)
- 1/2 teaspoon Kosher salt (to taste)
The Star Protein
- 2-3 pieces Cooked Salted Duck Eggs (shelled and quartered or diced)
- 2 inch piece Fresh Ginger (peeled and julienned into matchsticks)
Aromatic Garnishes
- 2 stalks Scallions (finely sliced)
- 1/4 cup Cilantro (fresh leaves, roughly chopped)
- 2 tablespoons Fried Shallots (store-bought or homemade)
- 1/4 teaspoon White pepper (ground)
- 1 teaspoon Sesame oil (to drizzle)
- 1 teaspoon Light soy sauce (optional, for seasoning)
- 1-2 pieces You Tiao (Chinese Crullers) (toasted and sliced into rounds)
👨🍳 Instructions
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1
Rinse the jasmine rice in a bowl 3-4 times until the water is no longer cloudy. This removes excess surface starch and ensures a smooth, non-gummy texture.
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2
Drain the rice thoroughly and toss it with 1 teaspoon of neutral oil and a pinch of salt. Let it sit for 15 minutes; this old-school trick helps the rice grains break down faster during boiling.
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3
In a large, heavy-bottomed stockpot or Dutch oven, bring 8 cups of water or chicken stock to a rolling boil over high heat.
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4
Add the seasoned rice and half of the julienned ginger to the boiling liquid. Stir immediately to prevent the rice from sticking to the bottom.
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5
Maintain a vigorous boil for about 5-10 minutes, stirring occasionally. This helps agitate the rice grains so they start to fracture.
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6
Reduce the heat to low, cover the pot partially with a lid (to allow steam to escape), and simmer gently. The congee should be bubbling softly.
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7
Simmer for 45-60 minutes, stirring every 10-15 minutes to ensure the bottom doesn't scorch. As the rice breaks down, the liquid will thicken into a creamy consistency.
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8
While the congee simmers, prepare your salted duck eggs. If they are raw, boil them for 10 minutes first. If pre-cooked, simply peel and cut into wedges or small cubes.
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9
Check the thickness of the congee. If it is too thick, whisk in the remaining cup of hot water or stock to reach your desired silkiness.
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10
Once the rice grains have completely bloomed and disintegrated into the liquid, season with a pinch of salt and white pepper. Be cautious with salt, as the eggs are very salty.
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11
Gently fold in half of the salted egg pieces and the remaining ginger. Let them warm through in the porridge for 2 minutes.
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12
Ladle the hot congee into deep bowls. Top each bowl with the remaining salted egg pieces, ensuring everyone gets a bit of the rich yolk.
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13
Finish with a generous sprinkle of scallions, cilantro, and crispy shallots. Drizzle a few drops of sesame oil over the top for aroma.
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14
Serve immediately with toasted 'You Tiao' (Chinese crullers) on the side for dipping.
💡 Chef's Tips
For an even creamier texture, freeze your washed rice in a sealed bag overnight before cooking; the ice crystals rupture the grain structure for a faster breakdown. Always use a heavy-bottomed pot to prevent the starch from burning on the bottom as the mixture thickens. If using raw salted eggs, look for those with a deep orange, oily yolk—this is a sign of high quality and better flavor. Adjust the water-to-rice ratio based on preference: 1:8 for thick porridge, 1:10 for a thinner, drinkable consistency. Don't skip the white pepper; its floral heat is the traditional counterpoint to the richness of the salted egg.
🍽️ Serving Suggestions
Serve with a side of 'You Tiao' (fried dough sticks) for the classic crunch-and-dip experience. Pair with a plate of stir-fried bok choy or gai lan in oyster sauce for a complete meal. Offer a small dish of fermented bean curd or pickled mustard greens on the side for extra tang. A hot cup of Oolong or Pu-erh tea cuts through the richness of the salted egg yolk beautifully. Add a few drops of chili oil if you prefer a spicy kick to your morning bowl.