Century Egg Congee
Silky rice porridge topped with creamy century egg, crispy shallots, and ginger oil. A classic Chinese comfort dish that's elegant enough for brunch yet deeply satisfying.
- Total time
- 45 min
- Servings
- 2
- Calories
- 285
- Protein
- 8g
Ingredients
- ¾ cup short-grain white rice
- 6 cups vegetable broth
- 2 pieces whole century eggs (pídàn)
- 2 inch piece fresh ginger, unpeeled
- 3 tablespoons neutral oil (vegetable or peanut)
- 2 medium shallots
- 1 tablespoon low-sodium soy sauce
- ¼ teaspoon white pepper
- ½ teaspoon kosher salt
- 2 tablespoons fresh cilantro, chopped
- 2 pieces scallions, thinly sliced
Instructions
- 1
Rinse 0.75 cup short-grain white rice under cold running water in a fine-mesh strainer, stirring gently with your fingers until the water runs mostly clear — this removes excess starch and prevents a gluey porridge. Set aside.
- 2
Run your two century eggs under cool water and gently rub away any dark residue on the shell with your fingers. Using a small knife, carefully crack and peel away the shell and the thin gray-white membrane underneath, working over a small bowl to catch any pieces. Rinse the peeled eggs and set on a cutting board — they should be translucent with dark greenish-gray marbling. You'll slice these just before serving.
- 3
Peel your 2-inch piece of fresh ginger by scraping it with the edge of a spoon, then slice it into 3 or 4 thin coins — leave the skin on if you prefer more of the pungent edge flavor. Crush the slices lightly with the side of a knife to release the oils.
- 4
Peel 2 medium shallots and slice them into thin rounds about 1/8 inch thick, keeping the layers separate.
- 5
Slice 2 scallions diagonally into thin pieces about 1/4 inch thick, keeping the white and light green parts separate from the dark green tops. You'll use each part at different stages.
- 6
Pour 6 cups vegetable broth into a heavy-bottomed pot and bring to a boil over medium-high heat, about 5-7 minutes. You should see large, rolling bubbles breaking the surface.
- 7
Carefully add the rinsed rice and the crushed ginger coins to the boiling broth, stirring briefly to distribute. Reduce heat to medium-low so the liquid maintains a gentle, steady simmer — you should see bubbles breaking through gently, not vigorously. This prevents the rice from scorching on the bottom.
- 8
Simmer uncovered for 30-35 minutes, stirring every 8-10 minutes, scraping the bottom with a wooden spoon to prevent sticking. The rice grains will gradually soften and break down, and the liquid will thicken into a creamy, porridge-like consistency. You're done when the rice has completely dissolved into the broth and a spoon dragged through leaves a trail that slowly closes — the texture should be like liquid velvet.
- 9
While the congee simmers during the last 5 minutes, prepare the ginger oil: pour 3 tablespoons neutral oil into a small skillet and set over medium heat. Add the sliced shallots and the white and light green parts of the scallion. Cook, stirring frequently, until the shallots turn deep golden brown and crispy at the edges, about 3-4 minutes. You should smell a rich, caramelized aroma. Immediately pour the oil and shallots into a small bowl — don't leave them in the hot pan or they'll burn.
- 10
When the congee is ready, taste a spoonful. Season with 1 tablespoon low-sodium soy sauce, 0.25 teaspoon white pepper, and 0.5 teaspoon kosher salt, stirring well. Add more salt or pepper 1/4 teaspoon at a time until the flavor is savory and balanced — the congee should taste warm and deeply satisfying.
- 11
Ladle the congee into two warm bowls, dividing evenly — fill each bowl about three-quarters full.
- 12
Slice each of your two century eggs into 4-6 wedges using a clean, damp knife (wipe between cuts). Arrange the slices on top of each bowl of congee — the contrast of the dark, creamy egg against the pale porridge is part of the beauty of this dish.
- 13
Drizzle the reserved ginger oil and crispy shallots over the top of both bowls, dividing evenly. Scatter 1 tablespoon chopped fresh cilantro over each bowl, then finish with the reserved dark green scallion tops. Serve immediately while the congee is hot — the warmth will soften the silky egg.
Tools you’ll need
- fine-mesh strainer
- small knife
- small bowl
- cutting board
- spoon
- heavy-bottomed pot
- wooden spoon
- small skillet
- instant-read thermometer (optional)
- ladle
- two serving bowls
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