Congee with Jammy Eggs
Congee, or rice porridge, is one of my favourite breakfasts or bunch meals to make. It's so easy and requires basically no effort. I have chosen to top this version with jammy eggs but chicken or pork is another favourite. You can go absolutely crazy with the toppings and add-ins but as this was a breakfast dish for me, I decided eggs were the perfect fit. The Asian garnishes and condiments on top are a must for any congee in my books!
Equipment
- Large saucepan or Dutch oven
Ingredients
- 4 cups chicken stock
- 4 cups water (you can use extra chicken stock instead)
- 1 cup long grain white rice, rinsed well (or use sushi or short grain rice)
- 2 cloves garlic, finely chopped
- 3cm piece fresh ginger, cut into thick slices
- 4 eggs
TOPPINGS - USE ALL OR PICK YOUR FAVOURITE
- Store-bought fried shallots
- Spring/green onions, sliced or curls
- Coriander sprigs
- Store-bought pickled ginger slices
- Black sesame seeds
- Sliced red chilli
TO SERVE
- Soy sauce
- Sesame oil
- Chilli oil or Chilli Garlic Crisp Oil
Instructions
- Place stock, water, garlic and ginger, into a large heavy based saucepan and bring to the boil. Once boiling, add the rice and a good pinch of salt. Return to the boil then cover with a lid, reduce heat to very low and simmer for 1hr 30 minutes, stirring occasionally until soup is thick and porridge like.
- Meanwhile, cook eggs in boiling water for 6 min. Drain and place into an iced water bath to stop the cooking process and allow to cool. Peel and set aside.
- Divide congee among bowls and top each serve with a halved jammy egg. Garnish with your choice of toppings and serve/drizzle with sauces of choice.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.