Serves: 4
Total Calories: 95
1. Wash rice (see HOW-TO, _Rice: To wash). Place in a saucepan with water. (Since congee boils over easily, always cook it in a deep pot.)
2. Bring to a boil. Add salt eggs, still in their shells (rinse them first to wash off the brine). Then reduce heat to low and simmer, covered, until rice thickens and becomes porridge-like (about 2 hours). Stir occasionally to prevent rice from sticking to the bottom of the pan and burning.
3. Remove salt eggs and shell then slice and eat as hardboiled eggs with congee. Season congee with salt to taste and serve either in a large tureen or in individual bowls.
NOTE: Depending on the proportion of water to rice, congee can be made thick or thin. If it becomes too thick during cooking, just add more water. Its texture can also be made creamier by beating the cooked congee with a wire whisk or rotary beater.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Congee With Salt Eggs recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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