Century Egg Congee
A comforting and nourishing congee made with expired century eggs to reduce food waste. The century eggs are safe to consume even after the expiration date if stored properly.
Ingredients
- 1 cup rice
- 6 cups chicken or vegetable broth
- 2 expired century eggs, peeled and sliced
- 1 tablespoon ginger, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Green onions, thinly sliced (for garnish)
Instructions
Rinse the rice under cold water until the water runs clear.
In a large pot, bring the chicken or vegetable broth to a boil.
Add the rinsed rice and minced ginger to the pot, reduce the heat to low, and cover. Cook for about 1 hour, stirring occasionally to prevent sticking.
Once the rice has broken down and the congee has thickened to your desired consistency, add the sliced century eggs, soy sauce, and sesame oil. Stir well to combine.
Continue cooking for another 10-15 minutes to heat the century eggs thoroughly.
Season with salt and pepper to taste.
Serve the century egg congee hot, garnished with sliced green onions.
Note: Ensure the century eggs have been properly stored and do not show any signs of spoilage before using.