Congee with Preserved Eggs and Century Eggs
Guangdong — Mother recipe · ar de en es fr it ja pt ru zh
This version of rice porridge with preserved eggs and century eggs is a comforting dish typical of southern China, particularly from the Guangdong province.
📷 Yausheungbon — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 15 min prep + 90 min cottura · 4 porzioni · media
Ingredients
- 1 cup glutinous rice
- 6 cups water
- 2 preserved eggs (preserved eggs)
- 2 century eggs (century eggs)
- 3 tablespoons vegetable oil
- 4 cloves of garlic, crushed
- 1/2 cup diced boiled chicken meat
- Salt and black pepper to taste
Method
- Rinse the glutinous rice in cold water and let it soak for at least an hour.
- In a large pot, bring the water to a boil and add the soaked rice. Cook over medium-low heat until the rice is tender and the porridge has reached your desired consistency, about 1-2 hours.
- Cut the preserved eggs and century eggs into small pieces.
- In a pan, heat the vegetable oil and sauté the garlic until golden brown. Add the diced boiled chicken meat and cook for 2-3 minutes.
- Stir in the garlic and chicken mixture to the congee, mix well, and simmer for another 5 minutes.
- Serve hot, garnishing each bowl with pieces of preserved eggs and century eggs. Season with salt and black pepper to taste.
The story
The congee with preserved eggs and century eggs has deep roots in Guangdong, where pickled eggs are cherished for their unique flavor and ability to enhance simple dishes like boiled rice.
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