Century Egg Congee
- One handful of glutinous rice (soak for a while with hot water)
- One cup of normal rice
- Two chicken thighs – Remove the meat, keep the bones for simmering
- One century egg – Dice
- One salted egg – Boiled and dice
- Optional – Two dried scallops
- Salt and pepper
- Dump everything into the crock pot except the chicken meats.
- Put enough water.Like 5 cups or more.
- As for the chicken meat, cut them into slices or cubes, whichever doesn’t matter.
- Season the meat with soya sauce, sesame oil, some Chinese cooking wine, pepper and a bit of cornflour.
- Keep this boneless chicken meat in the refrigerator, covered.
- The next morning, just put in the chicken meat and turn off heat when the meats are cooked.Â Adjust the consistency of the porridge.Add more water if necessary.
- Serve by sprinkling with cut spring onions and young gingers.
- If you like boil an extra salted duck’s egg and cut into small pieces to sprinkle on the porridge.
- Yummy treat for breakfast!The homecooked version is not oily at all, i.e. if you remove the chicken skin and any visible fats.