Congee with Century Egg

Name: Congee with Century Egg
Total time: 1 h 17 min
Yield: 4 servings
Ingredients: 200 g Jasmine rice; 2,000 ml Water; 20 g Fresh ginger; 4 piece Spring onions; 4 piece century eggs; 2 tsp Salt; 1 tsp Ground white pepper; 2 tbsp Soy sauce; 2 tsp Sesame oil

1 hr 17 min · 6 min 50s active · makes 4 pieces · ~2.35 l · Easy

Creamy jasmine rice porridge topped with preserved century egg, ginger, and spring onions. Serves 4.

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Congee with Century Egg

Creamy jasmine rice porridge topped with preserved century egg, ginger, and spring onions. Serves 4.

See more →

TOTAL TIME

1 hr 17 min

ACTIVE TIME

6 min 50s

QUANTITY

4 pieces · ~2.35 l

DIFFICULTY

Easy

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/9

Tools0/9

Ingredients

0/9 gathered · 4 servings

200g

2,000ml

20g

4piece

2tsp

1tsp

2tbsp

2tsp

#	Quantity	Notes	State
1	200g	—	—
2	2,000ml	—	—
3	20g	—	—
4	4piece	—	—
5	4piece	—	—
6	2tsp	—	—
7	1tsp	—	—
8	2tbsp	—	—
9	2tsp	—	—

Tools

11 items

Serveware

1 item

Procedure

18 steps

1 of 18

Tip the rice into the saucepan.

Jasmine rice · 200 g

⏱ 10s

ResultJasmine rice

2 of 18

Pour the water over the rice.

Water · 2,000 ml

⏱ 10s

ResultJasmine rice and water

3 of 18

Set the pan over high heat and bring to a vigorous boil, stirring once to loosen any grains stuck to the base.

⏱ 10 min

ResultRapidly boiling mixture

4 of 18

Reduce the heat to the lowest setting and cook, stirring every 15 minutes to prevent sticking, until the rice has completely broken down into a smooth, porridge-like consistency.

⏱ 1 hr

ResultThick congee base

5 of 18

Scrape the skin from the ginger with a peeler.

Fresh ginger · 20 g

⏱ 30s

ResultPeeled fresh ginger

6 of 18

Cut the peeled ginger into very thin matchstick strips.

Peeled fresh ginger · step 5

⏱ 30s

ResultSliced fresh ginger

7 of 18

Drop the ginger strips into the congee.

Sliced fresh ginger · step 6

⏱ 10s

ResultSliced fresh ginger and thick congee base

8 of 18

Cut off and discard the root ends and any wilted tops from the spring onions.

Spring onions · 4 piece

⏱ 20s

ResultTrimmed spring onions

9 of 18

Strip away the tough or discoloured outer layer from each trimmed spring onion.

Trimmed spring onions · step 8

⏱ 20s

ResultPeeled spring onions

10 of 18

Slice the spring onions thinly on a slight angle.

Peeled spring onions · step 9

⏱ 30s

ResultSliced Spring Onions

11 of 18

Transfer the sliced spring onions to a small bowl and set aside for garnishing.

Sliced Spring Onions · step 10

⏱ 10s

ResultSliced Spring Onionsused in step 21

12 of 18

Crack and peel the shells from each century egg under cold running water, then place them on the board.

Century eggs · 4 piece

⏱ 1 min

ResultPeeled century eggs

13 of 18

Cut each peeled century egg into 4 wedges with a sharp knife, wiping the blade clean between cuts.

Peeled century eggs · step 12

⏱ 30s

ResultQuartered century eggs

14 of 18

Transfer the century egg quarters to a second small bowl and set aside.

Quartered century eggs · step 13

⏱ 10s

ResultQuartered century eggsused in step 20

15 of 18

Stir the salt into the congee.

Salt · 2 tsp

⏱ 10s

ResultSliced fresh ginger and thick congee base and salt

16 of 18

Sprinkle in the white pepper and stir well to combine.

Ground white pepper · 1 tsp

⏱ 10s

ResultSliced fresh ginger and thick congee base mixture

17 of 18

Pour in the soy sauce and stir through the congee.

Soy sauce · 2 tbsp

⏱ 10s

ResultSliced fresh ginger and thick congee base mixture

18 of 18

Stir vigorously to ensure the seasoning is evenly distributed throughout the congee.

⏱ 30s

ResultSeasoned congee

Total Time1 hr 17 min

#	Product	Action
1	200 g	Tip the rice into the saucepan.⏱ 10sResultJasmine rice
2	2,000 ml	Pour the water over the rice.⏱ 10sResultJasmine rice and water
3	—	Set the pan over high heat and bring to a vigorous boil, stirring once to loosen any grains stuck to the base.⏱ 10 minResultRapidly boiling mixture
4	—	Reduce the heat to the lowest setting and cook, stirring every 15 minutes to prevent sticking, until the rice has completely broken down into a smooth, porridge-like consistency.⏱ 1 hrResultThick congee base
5	20 g	Scrape the skin from the ginger with a peeler.⏱ 30sResultPeeled fresh ginger
6	Peeled fresh gingerstep 5	Cut the peeled ginger into very thin matchstick strips.⏱ 30sResultSliced fresh ginger
7	Sliced fresh gingerstep 6	Drop the ginger strips into the congee.⏱ 10sResultSliced fresh ginger and thick congee base
8	4 piece	Cut off and discard the root ends and any wilted tops from the spring onions.⏱ 20sResultTrimmed spring onions
9	Trimmed spring onionsstep 8	Strip away the tough or discoloured outer layer from each trimmed spring onion.⏱ 20sResultPeeled spring onions
10	Peeled spring onionsstep 9	Slice the spring onions thinly on a slight angle.⏱ 30sResultSliced Spring Onions
11	Sliced Spring Onionsstep 10	Transfer the sliced spring onions to a small bowl and set aside for garnishing.⏱ 10sResultSliced Spring Onionsused in step 21
12	4 piece	Crack and peel the shells from each century egg under cold running water, then place them on the board.⏱ 1 minResultPeeled century eggs
13	Peeled century eggsstep 12	Cut each peeled century egg into 4 wedges with a sharp knife, wiping the blade clean between cuts.⏱ 30sResultQuartered century eggs
14	Quartered century eggsstep 13	Transfer the century egg quarters to a second small bowl and set aside.⏱ 10sResultQuartered century eggsused in step 20
15	2 tsp	Stir the salt into the congee.⏱ 10sResultSliced fresh ginger and thick congee base and salt
16	1 tsp	Sprinkle in the white pepper and stir well to combine.⏱ 10sResultSliced fresh ginger and thick congee base mixture
17	2 tbsp	Pour in the soy sauce and stir through the congee.⏱ 10sResultSliced fresh ginger and thick congee base mixture
18	—	Stir vigorously to ensure the seasoning is evenly distributed throughout the congee.⏱ 30sResultSeasoned congee
Total Time		1 hr 17 min

Serving

Ladle the hot congee generously into each of 4 warmed soup bowls.
Lay 4 wedges of century egg on top of each bowl of congee.
Scatter the sliced spring onions evenly over each bowl.
Finish each bowl with a few drops of sesame oil drizzled over the surface.

Nutrition

per serving

Estimated · pre-cooking · 89% ingredients covered

Nutrient	Per serving
	138kcal
	3g
	3g
	0.4g
	25g
	0.6g
	0.9g
	1,625mg

Ingredients0/9

Tools0/9

Recipe

Congee with Century Egg

Creamy jasmine rice porridge topped with preserved century egg, ginger, and spring onions. Serves 4.

What you’ll doYou will bring rice and water to a vigorous boil, then simmer on the lowest heat for about an hour, stirring every 15 minutes until it breaks down into a smooth porridge. Meanwhile, you'll prepare ginger matchsticks to stir in, trim and slice spring onions, and crack and quarter the century eggs. Once the congee reaches the right consistency, season it with salt, pepper, and soy sauce, then ladle into bowls and top with the eggs, spring onions, and sesame oil.

Serves4

Total1 hr 17 min

LevelEasy

Ingredients

Jasmine rice200 g
Water2,000 ml
Fresh ginger20 g
Spring onions4 piece
Century eggs4 piece
Salt2 tsp
Ground white pepper1 tsp
Soy sauce2 tbsp
Sesame oil2 tsp

Tools

SpoonSpring onions bowl (small bowl)Century eggs bowl (small bowl)Large heavy based saucepanChef's knifeWooden spoonBowlPeelerLadleChopping boardSoup bowl

Method

Tip the rice into the saucepan.

10sLarge heavy based saucepanJasmine rice · 200 g

Pour the water over the rice.

10sLarge heavy based saucepanWater · 2,000 ml

Set the pan over high heat and bring to a vigorous boil, stirring once to loosen any grains stuck to the base.

10 minLarge heavy based saucepan

Reduce the heat to the lowest setting and cook, stirring every 15 minutes to prevent sticking, until the rice has completely broken down into a smooth, porridge-like consistency.

1 hrLarge heavy based saucepan

Scrape the skin from the ginger with a peeler.

30sChopping board, PeelerFresh ginger · 20 g

Cut the peeled ginger into very thin matchstick strips.

30sChopping board, Chefs knifePeeled fresh ginger · step 5

Drop the ginger strips into the congee.

10sLarge heavy based saucepanSliced fresh ginger · step 6

Cut off and discard the root ends and any wilted tops from the spring onions.

20sChopping board, Chefs knifeSpring onions · 4 piece

Strip away the tough or discoloured outer layer from each trimmed spring onion.

20sChopping board, Chefs knifeTrimmed spring onions · step 8

Slice the spring onions thinly on a slight angle.

30sChopping board, Chefs knifePeeled spring onions · step 9

Transfer the sliced spring onions to a small bowl and set aside for garnishing.

Result · Sliced Spring Onions · used in step 21

10sSpring onions bowl (small bowl)Sliced Spring Onions · step 10

Crack and peel the shells from each century egg under cold running water, then place them on the board.

1 minChopping boardCentury eggs · 4 piece

Cut each peeled century egg into 4 wedges with a sharp knife, wiping the blade clean between cuts.

30sChopping board, Chefs knifePeeled century eggs · step 12

Transfer the century egg quarters to a second small bowl and set aside.

Result · Quartered century eggs · used in step 20

10sCentury eggs bowl (small bowl)Quartered century eggs · step 13

Stir the salt into the congee.

10sLarge heavy based saucepanSalt · 2 tsp

Sprinkle in the white pepper and stir well to combine.

10sLarge heavy based saucepanGround white pepper · 1 tsp

Pour in the soy sauce and stir through the congee.

10sLarge heavy based saucepanSoy sauce · 2 tbsp

Stir vigorously to ensure the seasoning is evenly distributed throughout the congee.

30sLarge heavy based saucepan, Wooden spoon

Ladle the hot congee generously into each of 4 warmed soup bowls.

30sSoup bowl, LadleSeasoned congee · step 18

Lay 4 wedges of century egg on top of each bowl of congee.

20sSoup bowlQuartered century eggs · step 14

Scatter the sliced spring onions evenly over each bowl.

15sSoup bowlSliced Spring Onions · step 11

Finish each bowl with a few drops of sesame oil drizzled over the surface.

Result · Congee with Century Egg

15sSoup bowl, SpoonSesame oil · 2 tsp

Printed 6 October 2026