Congee With Ginger Scallions And Century Egg 1769529381763 Mpce

Ingredients

• 1 cup Jasmine rice
• 8 cups Chicken broth
• 2 tablespoons Fresh ginger, julienned
• 2 pieces Century eggs, peeled and diced
• 3 stalks Scallions, thinly sliced
• 1 teaspoon Salt
• 0.5 teaspoon White pepper
• 1 teaspoon Sesame oil(optional)
• 1 tablespoon Light soy sauce(optional)
• 2 cups Water

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

2. 2

   In a large pot, combine the rinsed rice, chicken broth, and water, then bring to a rolling boil over high heat.

3. 3

   Once boiling, reduce the heat to low and stir in half of the julienned ginger.

4. 4

   Simmer the mixture partially covered for 45 to 60 minutes, stirring occasionally to prevent the rice from sticking to the bottom.

5. 5

   Continue cooking until the rice grains have burst and the consistency is thick and creamy.

6. 6

   Stir in the diced century eggs and the remaining ginger, cooking for another 5 minutes to warm them through.

7. 7

   Season the congee with salt and white pepper to taste.

8. 8

   Ladle into bowls and garnish generously with sliced scallions, a drizzle of sesame oil, and soy sauce before serving.