Congee with Century Egg

Rinse the white rice thoroughly under cold running water until the water runs clear. For a creamier congee, you can soak the rice in water for at least 30 minutes, or even overnight, before cooking. Drain well.

In a large pot, combine the rinsed rice with 8-10 cups of water or chicken broth. The amount of liquid depends on your desired consistency; start with 8 cups and add more if needed. Bring the mixture to a boil over high heat.

Once boiling, reduce the heat to low, cover the pot partially, and let it simmer for at least 30-45 minutes. Stir occasionally to prevent sticking and ensure even cooking. The rice grains should break down and create a thick, creamy porridge.

While the congee simmers, peel the century eggs. Rinse them briefly and then dice them into small, bite-sized pieces. Prepare the fresh ginger by peeling and thinly slicing or julienning it. Set aside some ginger and green onions for garnish.

Once the congee has reached your desired creamy consistency, add the diced century eggs and most of the prepared ginger into the pot. Stir well to combine. Season the congee with salt and white pepper to taste. Continue to simmer for another 5-10 minutes to allow the flavors to meld.

Ladle the hot Century Egg Congee into individual serving bowls. Drizzle a small amount of sesame oil over each bowl. Garnish generously with the chopped green onions and the reserved fresh ginger slices or juliennes. Serve immediately and enjoy this comforting Chinese breakfast.