Century Egg Congee
Steam the mussels until tender and dice the preserved eggs. Simmer with rice to make a porridge, then season with salt and sesame oil to taste.
Ingredients
Century eggs (peeled and cut into small dice)
Two
Short-grain rice (rinsed clean)
100 g
Dried mussels (soaked in hot water until soft, trimmed and rinsed clean, then steamed with cooking wine until thoroughly tender)
50 g
Fine salt
5 g
Water
1 kg
Sesame oil
15 g
Cooking wine
5 g
Instructions
1
Step 1
Soak the dried mussels in hot water until soft, trim and rinse them clean, place them in a bowl, add the cooking wine, and steam until thoroughly tender.
2
Step 2
Peel the century eggs and cut them into small dice.
3
Step 3
Rinse the rice clean, place it in a pot with the water, and bring to a boil. Add the dried mussels, century eggs, and fine salt, and simmer into a congee. Stir in the sesame oil before serving.
