What could be more tummy warming than a big bowl of congee?
One of my favorite congee is with century eggs. If you had not tried a ‘century egg’ before, they are probably the most fascinating eggs you would ever experience. After a period of preservation, the egg yolks are magically layered with green and gray, and the egg white are translucently red-brown and beautifully shiny. The congee is traditionally made with century eggs and salted pork. I often use smoked ham which is tastier.
I use a 10-cup rice cooker with a ‘congee’ setting. I cook the congee on the ‘congee’ setting 3 times, first time with a cup of medium grain rice and water half way up in the cooker, then I add 2 century eggs (sliced to 4-8 pieces) and diced smoked ham, cook it 1-2 more settings or until the rice is creamy. Feel free to add more water to achieve the right consistency to your own liking.
If you use a pot, it would take 2-3 hours. First bring the rice and water to boil, turn it down to low heat, cook for 1 hour (with a lid), then add century eggs and ham, cook for another 1-2 hours until the it reaches the desired texture.
Season with salt and white pepper. Garnish with green shallot.
Really yum if you are game enough to try it.
Recipe is as follows:
- 2 preserved duck eggs, sliced into smaller pieces
- 1 cup of smoked ham, diced
- 1 cup of medium grain rice
- 10 cups of water (about half way up the rice cooker)
- Add rice and water in a rice cooker, cook on ‘congee’ setting until the completed; add smoked ham and duck eggs, cook on ‘congee’ setting again (for further 1-2 times) until the congee is creamy.
- Garnish with green shallot (scallion), optional.