📝 About This Recipe
Congee, or 'jook', is the ultimate Asian comfort food, cherished for its velvety texture and soul-warming qualities. This version features the rich, umami-packed punch of salted duck eggs, which melt into the creamy rice porridge to create a luxurious morning meal. Perfectly gluten-free and deeply satisfying, it is a canvas for aromatic ginger and scallions that provide a bright contrast to the savory, cured egg yolks.
🥗 Ingredients
The Porridge Base
- 1 cup Jasmine Rice (rinsed thoroughly until water runs clear)
- 8 cups Gluten-Free Chicken Stock (or water for a lighter taste)
- 2 inch knob Fresh Ginger (peeled and sliced into thin matchsticks)
- 1 teaspoon Vegetable Oil (to coat the rice grains)
The Flavorings
- 2-3 pieces Salted Duck Eggs (pre-cooked/boiled and peeled)
- 1 tablespoon Tamari (ensure certified gluten-free)
- 1/2 teaspoon White Pepper (ground)
- 1 tablespoon Toasted Sesame Oil (for a nutty aroma)
- 1/4 teaspoon Sea Salt (adjust to taste as salted eggs are very salty)
For Garnish
- 3 stalks Green Onions (finely sliced)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Fried Shallots (ensure gluten-free/not dusted in flour)
- 1 teaspoon Chili Oil (optional for heat)
👨🍳 Instructions
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1
Rinse the jasmine rice in a fine-mesh strainer under cold water until the water runs clear. This removes excess starch and prevents the congee from becoming gummy.
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2
In a small bowl, toss the rinsed rice with one teaspoon of vegetable oil. This traditional trick helps the rice grains break down faster into a silky consistency.
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3
In a large, heavy-bottomed pot or Dutch oven, bring the 8 cups of gluten-free chicken stock (or water) to a rolling boil.
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4
Once boiling, add the rice and the ginger matchsticks. Stir well to ensure no rice is sticking to the bottom of the pot.
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5
Reduce the heat to low, cover the pot partially with a lid to allow steam to escape, and let it simmer gently.
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6
Whisk or stir the congee every 15 minutes. As the rice grains burst, the liquid will thicken into a creamy porridge. This should take about 60 minutes.
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7
While the congee simmers, prepare the salted duck eggs. Cut them into halves, scoop out the whites and yolks, and dice them into bite-sized cubes.
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8
Once the congee has reached your desired thickness, stir in the Tamari, white pepper, and sesame oil.
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9
Gently fold in half of the diced salted duck eggs. The heat of the congee will cause the rich yolks to slightly melt, flavoring the entire base.
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10
Taste the congee before adding any additional salt, as the salted eggs provide a significant amount of sodium.
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11
Ladle the hot congee into deep bowls. Ensure each serving gets a generous amount of the remaining diced salted egg on top.
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12
Garnish with a shower of green onions, cilantro, and crispy fried shallots. Finish with a drizzle of chili oil if you enjoy a spicy kick.
💡 Chef's Tips
For an even creamier texture, freeze the rinsed rice overnight before cooking; the ice crystals rupture the grain structure for a faster 'melt'. Always use a heavy-bottomed pot to prevent the rice from scorching at the bottom during the long simmer. If the congee becomes too thick, simply whisk in an extra half-cup of hot stock or water to reach your preferred consistency. Check the label of your fried shallots carefully, as some brands use wheat flour to achieve crispiness; choose those labeled gluten-free or fry your own.
🍽️ Serving Suggestions
Serve alongside a plate of lightly sautéed bok choy or gai lan with garlic for a balanced meal. Pair with a hot cup of Pu-erh or Oolong tea to cut through the richness of the salted egg yolks. For added protein, stir in some poached chicken breast or white fish fillets during the last 5 minutes of cooking. Add a side of gluten-free pickled radish or fermented tofu for an extra punch of traditional flavor.