Congee with soy eggs

Congee with soy eggs

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(1 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 2

This savoury, Asian version of our much loved porridge contains rice and meaty chicken stock to flavour the broth, and makes a wonderful breakfast or comforting dinner

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal557
  • fat28g
  • saturates11g
  • carbs41g
  • sugars3g
  • fibre2g
  • protein34g
  • salt4.1g
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Ingredients

  • 100g sushi rice
  • 500ml fresh chicken stock
  • 100g cooked, shredded chicken, preferably leg meat (using leftovers is great)
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • a thumb-sized piece of ginger, finely chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 spring onions, thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 25g roasted peanuts, crushed
  • small handful coriander
  • sriracha, to serve

For the soy eggs

  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300ml soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp granulated sugar

Method

  1. First make the soy eggs. Bring a small pan of water to the boil and add the eggs. Boil for 6 mins, then lift the eggs out with a slotted spoon and place in cold water and leave to cool. When cool enough to handle, peel the eggs.

  2. In a small bowl mix the soy with the sugar, stirring well so that the sugar dissolves. Pour in 75ml water then add the eggs and leave in the soy mixture for at least 2 hours. You may need to put a little weight, or small plate on top of the eggs to keep them submerged, as they’ll be bobbing around.

  3. Next, make the congee. Place the rice in a small bowl and wash in running cold water until the water turns clear and doesn’t look milky. Add the chicken stock and the rice to a medium saucepan, bring to the boil then cook for 25 mins at a gentle simmer. If necessary, top up with a little water. You want it to be soupy, like a wet risotto.

  4. When the rice is cooked, season to taste and stir in the shredded chicken and chopped ginger. Add the butter to the pan, and stir until it is fully melted and incorporated.

  5. Remove the eggs from the soy mixture and cut in half. Divide the congee between 2 bowls. Scatter over the chopped spring onions and crushed peanuts. Top with the soy egg halves and a sprig of coriander. Drizzle the sriracha over and finish with a spoonful of the soy egg marinade.

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Comments, questions and tips

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Yeet
31st Dec, 2015
Why oh why would you put BUTTER in this dish? No self respecting Asian brought up on congee would add dairy. Leave it out and just season and finish with soy, a tiny drizzle of sesame oil and plenty of white pepper. It's the Chinese chicken soup, great for the soul and feel good factor.
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