Egg and Chicken Congee with Century Egg
ChineseChinese RecipesOmega-3 eggsMedium
Comforting chicken congee with egg ribbons and century egg, finished with ginger and spring onion.
Prep time10 min
Cook time40 min
Total time50 min
Servings3
Ingredients
- 2 eggs, beaten
- 1 century egg, peeled and diced
- 200 g chicken, small pieces
- 1 cup rice
- 6 cups water or chicken stock
- 1 tsp ginger, grated
- 2 spring onions, chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- salt and white pepper to taste
Method
- Rinse the rice and combine with water or stock, chicken and ginger in a pot.
- Bring to a boil, then simmer on low heat for 35 minutes, stirring occasionally, until creamy.
- Stir in the diced century egg and simmer for 2 minutes.
- Swirl the congee and drizzle in the beaten eggs to form ribbons.
- Stir in soy sauce, sesame oil, salt and pepper.
- Ladle into bowls and garnish with spring onions.
Nutrition — estimated per serving
Calories (estimate)330 kcal
Protein (estimate)22 g
Fat (estimate)11 g
Carbs (estimate)34 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: simmer until the chicken is fully cooked and the egg ribbons are set; refrigerate leftovers and reheat until steaming. Allergens: egg, soy, sesame. Century egg has a strong flavour — start with half if serving children. Pakistani alternative: century eggs are sold in Chinese grocery stores; if unavailable, use a salted egg or an extra boiled egg, diced.