Best 4 Congee With Soy Eggs Recipes

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Congee, a comforting and versatile rice porridge, is a beloved dish enjoyed across many cultures. Originating in China, congee has become a staple breakfast or dinner option in various Asian countries. This simple yet nourishing dish is typically made by simmering rice in a large amount of water or broth until it breaks down into a creamy, smooth consistency. Congee's versatility shines through the endless possibilities for customization. From savory to sweet, and everything in between, congee can be tailored to suit diverse preferences. This article presents a collection of congee recipes that showcase its adaptability. From the classic Cantonese-style congee with its delicate flavor to the hearty Teochew-style congee packed with ingredients like peanuts, preserved vegetables, and pork, this article offers a culinary journey through the diverse world of congee. Whether you prefer a minimalist approach with plain congee or crave the richness of century egg and preserved duck egg congee, this article has something for every congee enthusiast.

Here are our top 4 tried and tested recipes!

SALTED PORK CONGEE WITH CENTURY EGG



Salted Pork Congee with Century Egg image

Congee, or jook in Cantonese, is a nutritious rice porridge that is usually eaten when someone isn't feeling well. The simplest version of congee is made with just rice, water and salt, so it is easily digestible and a blank slate for any flavor. There are many varieties of congee; ours focuses on the popular combination of salted pork and century egg (though you can easily make it without the egg). It is important to take the time to soak the rice so it cooks evenly and breaks down to make congee. We tested two methods for hydrating the rice grains--soaking the rice in water in the refrigerator overnight and freezing washed rice for 6 hours. We found that the refrigerator technique resulted in a creamier and more fragrant congee base.

Provided by Food Network Kitchen

Time 9h40m

Yield 6 servings

Number Of Ingredients 10

1 cup jasmine rice
Kosher salt
1 pound boneless, skinless pork shoulder, cut into 1/2-inch-thick by 3-inch-long strips
2 teaspoons neutral oil, such as vegetable or canola oil
2 century eggs, roughly chopped, optional (see Cook's Note)
1 1/2 teaspoons granulated sugar
Freshly ground white pepper
1 scallion, cut into 1/4-inch slices, optional
1-inch piece fresh ginger, peeled and cut into julienne strips, optional
Toasted sesame oil, for drizzling, optional

Steps:

  • Wash and drain the rice twice with cold water in a medium bowl. Add enough cold water to come 1 inch above the rice. Cover and soak in the refrigerator at least 8 hours and up to 12 hours.
  • Massage 2 teaspoons of salt into the pork in a medium bowl until the salt dissolves, about 30 seconds. Cover and marinate in the refrigerator at least 8 hours and up to 12 hours.
  • Add 11 cups cold water to a 7-quart Dutch oven and bring to a boil over high heat.
  • Pour off all the water from the soaked rice. Add 1/2 teaspoon salt and the neutral oil and massage using a spatula or spoon until the oil and salt are well distributed and most of the rice grains are broken.
  • Rinse the pork strips under running water to remove excess salt and drain.
  • Add the rice and pork to the boiling water. Bring back up to a rolling boil, stirring continuously, about 8 minutes. Reduce the heat to medium low and simmer, stirring every 10 to 15 minutes using a wooden spatula, until the mixture has thickened, the rice grains have broken down and the texture is similar to the consistency of cooked grits, 50 to 70 minutes. (To thin out the consistency, add warm water 1/4 cup at a time. To thicken the consistency, simmer until desired thickness, about 5 minutes.)
  • Stir in the century eggs if using and cook until the eggs are warmed through, about 3 minutes. Stir in the sugar, 1/2 teaspoon white pepper and salt to taste.
  • Divide among bowls and top with scallions, ginger and a drizzle of toasted sesame oil if desired.

SUPER SIMPLE CONGEE



Super Simple Congee image

Time 1h40m

Yield Serves 2

Number Of Ingredients 1

⅔ cup short grain rice 5-6 cups water 1 inch piece of ginger, peeled/chopped 1 clove of garlic, minced 2-3 tablespoons Kikkoman® Soy Sauce 2 soft boiled eggs ½ cup fried onions 2 tablespoons chopped green onion ⅛ teaspoon cracked black pepper

Steps:

  • Rinse rice in a colander under cool water. Transfer to a large pot and cover with 5 cups of water. Stir in ginger and garlic. Bring to a boil over medium heat. Stir rice to keep it from sticking to the bottom of pot. Reduce heat to medium low and simmer for 1-1 ½ hours. The congee is ready when it resembles porridge and the rice breaks down. Stir occasionally. If congee starts to thicken too much, add an extra cup of water. Ladle congee into bowls and top with a drizzle of soy sauce, soft boiled eggs, crispy onions, green onion and cracked pepper.

CHICKEN CONGEE



Chicken Congee image

Congee is regarded as the ultimate Chinese comfort food, according to the author Fuchsia Dunlop. This recipe for ji zhou or chicken congee, from her book on Jiangnan regional cuisine, is dead simple and satisfying. Serve it with chicken and soy sauce for a late-night Shanghai-style snack.

Provided by Sara Bonisteel

Categories     breakfast, dinner, snack, soups and stews, main course, side dish

Time 2h15m

Yield 3 to 4 servings

Number Of Ingredients 7

3/4 cup/150 grams sushi rice
2 1/2 quarts/2.5 liters chicken stock
Salt
Soy sauce, for serving
Thinly sliced spring onions or scallions, green parts only, for serving
Finely chopped fresh ginger, for serving
Sesame oil, for serving

Steps:

  • Rinse and drain the rice.
  • Put the rice in a pot with the chicken stock and bring to boil. Give the rice a good stir, scraping the bottom of the pan to prevent sticking, then lower the heat and half-cover the pan. Simmer gently for 1 1/2 to 2 hours, stirring every 15 minutes, until the grains have burst open and you have a thick congee. Keep an eye on the pot to make sure the rice doesn't stick to the bottom. Toward the end of cooking, when the stock has become integrated with the rice and is the consistency of oatmeal, season lightly with salt to taste.
  • Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 5 grams, Carbohydrate 51 grams, Fat 7 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1482 milligrams, Sugar 9 grams

OAT CONGEE WITH FRIED EGGS AND SCALLIONS



Oat Congee with Fried Eggs and Scallions image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 13

4 large eggs
3 1/2 cups old-fashioned rolled oats (not instant)
1 tablespoon peanut oil
2 scallions, green parts only, finely sliced
Chili sauce, such as Sriracha, for garnish
Salted roasted peanuts, for garnish
Light soy sauce, for garnish
1 pickled soy lettuce stem, chopped
4 teaspoons momoya (Japanese seaweed paste)
2 tablespoons salted roasted peanuts
2 tablespoons pickled bamboo shoots in chili oil
2 tablespoons dried pork floss
4 small cubes of tofu ru (jarred fermented bean curd)

Steps:

  • Bring the oats and 4 cups water to a boil in a saucepan over medium-high heat. Reduce the heat to a simmer and cook, stirring frequently, until very thick, 3 to 4 minutes. Remove from the heat and cover to keep warm. Meanwhile, heat a wok or large skillet over medium heat until smoking and add the peanut oil. Working in batches if necessary, crack the eggs into the wok and cook to desired doneness. Transfer the oats to 4 shallow bowls and top each with a fried egg. Sprinkle the scallion greens over each bowl and pass the chili sauce, peanuts and soy sauce at the table for garnishing. Top with the additional traditional Taiwanese accompaniments, if using.

Tips:

  • Choose the right rice: Short-grain rice is best for congee as it breaks down easily and creates a smooth, creamy texture. If you don't have short-grain rice, you can use medium-grain rice, but the congee will be less creamy.
  • Soak the rice before cooking: Soaking the rice for at least 30 minutes before cooking helps to remove the starch and make the congee smoother. You can also soak the rice overnight in the refrigerator for a more flavorful congee.
  • Use a slow cooker: A slow cooker is a great way to make congee because it allows the rice to cook slowly and evenly. You can also use a pot on the stovetop, but you'll need to stir the congee frequently to prevent it from sticking.
  • Add flavorings: There are many different ways to flavor congee. Some popular options include ginger, garlic, scallions, soy sauce, and sesame oil. You can also add meat, vegetables, or eggs to your congee.
  • Serve congee with toppings: Congee is often served with a variety of toppings, such as fried shallots, crispy rice noodles, and pickled vegetables. You can also serve congee with a side of soy sauce, chili oil, or hoisin sauce.

Conclusion:

Congee is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be tailored to your own taste preferences. With a little experimenting, you'll be able to create a congee that you'll love.

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