Quick Basic Congee with Century Egg 皮蛋粥
This is another way to make basic congee, except waaay faster! Basic Congee is Cantonese style of rice porridge, cooked down to a dreamy creaminess that beats every other rice porridge you'll ever have!
- Prep time
- 5 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 century egg 皮蛋
- 3/4 cups uncooked rice, 138g
- 1 5x7 inch piece of tofu skin 腐竹 (optional)
- 11 cups water
- salt, to taste
Instructions
- 1
Rinse rice several times in water until the water runs clear. Strain.
- 2
Wash ash off the century egg (if any) and peel the century egg. Roughly chop egg. Or run through a food processor to pulverize it.
- 3
Combine the rice and the egg. If using roughly chopped century egg mix and then crush the egg into the rice grains as much as possible. I used one end of my rolling pin. If you pulverized the egg then all you need to do is mix.
- 4
Cover your mixing bowl with cling wrap and let rest overnight in the freezer.
- 5
Next day let mixture defrost until it can be removed from bowl into a pot. To the rice/century egg mixture add tofu skin (if using) and water. Heat over high heat. When water is boiling turn heat down to a simmer and let cook, uncovered, for 30 mins or until the rice grains are completely broken down into a creamy texture. Be sure to keep a sharp eye on the pot, especially in the beginning as starchy water has a tendency to boil over. Also, towards the end, if the congee gets thick but still needs more cooking time add more water otherwise the bottom will scorch.
- 6
Once creaminess is achieved add more boiling water as needed to reach the consistency you prefer for congee. Add salt to taste.
- 7
Ladle into bowls and serve hot. Enjoy!