Congee With Soy Eggs Recipes

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CONGEE WITH SOY EGGS



Congee with soy eggs image

This savoury, Asian version of our much loved porridge contains rice and meaty chicken stock to flavour the broth, and makes a wonderful breakfast or comforting dinner

Provided by Dan Doherty

Categories     Breakfast, Brunch, Dinner, Lunch, Supper

Time 35m

Number Of Ingredients 12

100g sushi rice
500ml fresh chicken stock
100g cooked, shredded chicken , preferably leg meat (using leftovers is great)
25g butter
a thumb-sized piece of ginger , finely chopped
2 spring onions , thinly sliced
25g roasted peanuts , crushed
small handful coriander
sriracha , to serve
2 eggs
300ml soy sauce
1 tbsp granulated sugar

Steps:

  • First make the soy eggs. Bring a small pan of water to the boil and add the eggs. Boil for 6 mins, then lift the eggs out with a slotted spoon and place in cold water and leave to cool. When cool enough to handle, peel the eggs.
  • In a small bowl mix the soy with the sugar, stirring well so that the sugar dissolves. Pour in 75ml water then add the eggs and leave in the soy mixture for at least 2 hours. You may need to put a little weight, or small plate on top of the eggs to keep them submerged, as they'll be bobbing around.
  • Next, make the congee. Place the rice in a small bowl and wash in running cold water until the water turns clear and doesn't look milky. Add the chicken stock and the rice to a medium saucepan, bring to the boil then cook for 25 mins at a gentle simmer. If necessary, top up with a little water. You want it to be soupy, like a wet risotto.
  • When the rice is cooked, season to taste and stir in the shredded chicken and chopped ginger. Add the butter to the pan, and stir until it is fully melted and incorporated.
  • Remove the eggs from the soy mixture and cut in half. Divide the congee between 2 bowls. Scatter over the chopped spring onions and crushed peanuts. Top with the soy egg halves and a sprig of coriander. Drizzle the sriracha over and finish with a spoonful of the soy egg marinade.

Nutrition Facts : Calories 557 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 4.1 milligram of sodium

CONGEE WITH PORK AND CENTURY EGG



Congee with pork and century egg image

Pork and century egg congee is a classic Cantonese breakfast like lo mai gai, soy sauce noodles and cheung fun dim sum items. You will love this simple, easy and tasty instant pot Chinese pork and preserved egg congee recipe.

Provided by Tracy O.

Categories     Breakfast

Number Of Ingredients 10

1/2 cup Rice (( Jasmine rice ))
4 cups Water
1 Century egg
5 slices Ginger
2 sticks Green onion ((small))
2 pieces Pork ((Country style boneless pork ribs around 1/4 pound))
2 teaspoons Sesame oil
1/8 teaspoon White pepper
1/4 teaspoon Garlic powder
1/2 teaspoon Salt

Steps:

  • Wash and rinse ½ cup of jasmine rice and put them into an instant pot. Then, add 4 cups of water. Cover the lid and close the vent. Push the manual button and adjust time for 15 minutes at high pressure and natural release.
  • Meanwhile, peel and cut 5 slices of ginger and cut into strips and set aside.
  • Wash and cut 2 sticks of green onion into small pieces and set aside.
  • Crack 1 and remove century egg shells. Then, wash it and cut into slices.
  • After, wash and cut 2 pieces of boneless pork rib style (around ¼ pound) into small thin pieces.
  • Then, add 2 teaspoons of sesame oil, ½ teaspoon of salt, ¼ teaspoon of garlic powder, ⅛ teaspoon of white pepper, mix it well and marinate for 15 minutes before cooking.
  • When the congee is done, open the lid and push the sauté button and adjust time for 5 minutes. (You can add more minutes if you want thicker congee).
  • Next, add the ginger and marinated pork. Keep stirring the rice porridge until the pork is cooked.
  • After that, add the sliced preserved egg, green onion and mix it well. You can add more salt white pepper or sesame oil to your taste.

Nutrition Facts : Calories 185 kcal, Carbohydrate 26 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 207 mg, Sodium 440 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving

CONGEE (CHINESE RICE PORRIDGE) RECIPE



Congee (Chinese Rice Porridge) Recipe image

Congee is Chinese rice porridge, which can be served plain, sweet, or savory. Here are three ways to cook this classic dish.

Provided by Liv Wan

Categories     Breakfast     Dinner     Lunch     Entree

Time 2h20m

Number Of Ingredients 5

3/4 cup long-grain rice
8 cups water (or substitute chicken, vegetable, or beef stock )
Method 1:1 teaspoon salt
Method 2: 1 teaspoon sunflower oil (or peanut, vegetable, or olive oil)
Optional: minced ginger, minced garlic, lotus root, ginkgo nuts, shredded chicken, crumbled pork, bok choy, soft-boiled egg, crushed peanuts, etc.

Steps:

  • Gather the ingredients.
  • Rinse and wash the rice and soak it in water for 30 minutes; then drain the water.
  • In a large pot or Dutch oven , bring the rice and 8 cups of water or stock to a boil.
  • When the rice is boiling, turn the heat down to medium-low. Place the lid on the pot, tilting it to allow some of the steam to escape (the same as you would do when cooking white rice ).
  • Cook on medium-low to low heat, stirring occasionally,​ until the rice has the thick, creamy texture of porridge. This can take about 1 1/2 to 1 3/4 hours.
  • Add the salt, taste, and add any seasonings or toppings as desired, such as crushed peanuts.
  • Rinse and wash the rice and soak the rice in the water for 30 minutes; then drain the water.
  • Add 1 teaspoon of oil to the rice and mix evenly. Adding oil can help the rice cook quicker and also make the congee smoother and softer in texture.
  • In a large pot or Dutch oven, boil the water and add the rice.
  • Turn the heat down to medium and keep stirring the rice for five minutes.
  • Turn the heat to medium-low, put on the lid, and simmer for 45 minutes. You can tilt the lid to allow the steam to escape. Season to taste and add your choice of toppings.
  • Rinse and wash the rice and soak the rice in water for 30 minutes, then drain the water.
  • Put the rice into a freezer bag and freeze for 2 to 3 hours. This can result in a smoother textured congee.
  • Boil 1 quart of water in a large pot or Dutch oven and then add the frozen rice into the boiling water.
  • Bring it to a boil again, lower the heat to medium, and cook for 15 minutes.
  • Turn off the heat and cover with the lid; let sit for 15 minutes before seasoning and adding your choice of toppings.

Nutrition Facts : Calories 32 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 365 mg, Sugar 0 g, Fat 1 g, ServingSize 6 (1-cup) servings, UnsaturatedFat 0 g

CHICKEN CONGEE (GYE JOKE)



Chicken Congee (Gye Joke) image

Cooking chicken congee in a slow cooker takes patience, but you can cook it overnight. Here's how to make this simple Chinese breakfast.

Provided by Choy Wai Yuen

Yield Serves 4

Number Of Ingredients 13

200g lean pork (such as pork loin), blanched and sliced
Salt
200g boneless chicken thigh or breast meat, cut into in 1-2 cm pieces
Soy sauce
1½ cups uncooked rice
7 cups chicken stock
Pepper
Oil for drizzling
Spring onions, ginger matchsticks, and fried shallots, to garnish
Century eggs, quartered
Salted eggs, boiled, shelled and quartered
Rice vermicelli, deep-fried to a crisp
Prawn crackers

Steps:

  • Marinate the pork with salt overnight. Just before cooking, rinse with water.
  • Marinate chicken meat with soy sauce overnight.
  • Cook the rice with the stock and the salted lean pork in a slow cooker. Start cooking at about 9 p.m. over high heat. Just before going to bed, stir the porridge and scrape the bottom and change the setting to automatic or low. The next morning, give it another stir and scrape the bottom. (For stovetop cooking instructions, see headnote.)
  • To make one serving, scoop a bowl of porridge into a small saucepan and bring to a simmer. Add a few pieces of marinated chicken and stir over medium heat until the chicken is cooked. Transfer into a bowl and drizzle with a little oil, garnish with fried shallots, spring onions, and ginger strips. Season with soy sauce, salt and pepper. Serve with condiments on separate plates.

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