A comforting, hot rice porridge topped with sliced green onions, white pepper, and century egg.
Cook time: PT130M
Total time: PT130M
4.23 stars (9 reviews)
century egg, congee, porridge, rice
- While the chicken bones are simmering, cook your rice. (I use a rice cooker, but if you don't have one, you can cook the rice on the stovetop.)
- After 1 1/2 hours, remove the chicken bones.
- Skim off any additional foam and fat.
- Increase the heat to high. Once it comes to a boil, lower heat and simmer the broth until it reduces by 1/3 the original volume (~20 min depending on the volume of soup.)
- Once the broth has reduced, add your cooked rice and simmer on med-low for another 20 mins or until the desired consistency is achieved.
- Top porridge with thinly sliced green onions, white pepper, and diced century egg.