Thousand Year Old Eggs Congee

local_grocery_store Ingredients

• 1 cup rice, rinsed and drained
• 6 cups water or chicken broth
• 1 tsp salt
• 2 Thousand Year Old Eggs, peeled and chopped
• 1/4 cup pork floss
• 2 scallions, thinly sliced
• 1 tsp sesame oil

restaurant_menu Method

1. 1.In a large pot, bring the rice and water or broth to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, for 45-50 minutes or until the rice is soft and the mixture is creamy.
2. 2.Add the salt and Thousand Year Old Eggs and stir well.
3. 3.Ladle the congee into bowls and top with pork floss, scallions, and sesame oil.

lightbulb_outline Tips

• chevron_rightYou can also cook the congee in a rice cooker or slow cooker for convenience.
• chevron_rightIf you can't find Thousand Year Old Eggs, you can substitute with salted duck eggs or regular hard-boiled eggs.