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Century Egg with Congee
@jasmineandtea
Century eggs, a Chinese delicacy, are made by preserving duck eggs. The flavor is rich and pungent and they pair so well with a comforting bowl of congee.
1 cup cooked rice
2 cups chicken broth, plus more as needed, divided
2 tsp neutral oil
Julienned ginger
Crushed garlic cloves
Salt, to taste
Black pepper, to taste
Fish sauce, to taste
1 century egg (preserved duck egg)
Toppings:
Sesame oil
Scallions
Black pepper
-Add the rice and half of the chicken broth to a blender and process until the rice granules look slightly crushed and uniform.
-Heat the oil in a high-walled skillet over medium-high heat. Sauté the ginger and garlic until aromatic, about 3 minutes.
-Pour the rice mixture into the pan, along with the remaining broth. Bring to a boil, then cover, reduce the heat to low, and simmer until thickened, about 7 minutes. Season with salt, pepper, and fish sauce to taste, then slice the century egg crosswise and add it to the congee to heat through. You can add another splash of broth as needed to loosen the consistency.
-Transfer the congee to a bowl and garnish with a drizzle of sesame oil, scallions, and black pepper.
-Enjoy!
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