Congee with Soft-Boiled Egg
A silky, slow-simmered rice porridge flavored with ginger and chicken stock, topped with a jammy soft-boiled egg, crispy shallots, and scallions. Deeply comforting and gentle on the stomach.
Ingredients
- 1 cup jasmine rice, rinsed
- 8 cups chicken stock
- 1 (2-inch) piece fresh ginger, sliced into thin coins
- 1 teaspoon fine salt, plus more to taste
- 4 large eggs
- 1/4 cup vegetable oil
- 2 shallots, thinly sliced
- 3 scallions, thinly sliced
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 cup chopped fresh cilantro
- 1 teaspoon white pepper
Instructions
- Combine the rinsed rice, chicken stock, sliced ginger, and 1 teaspoon salt in a large heavy-bottomed pot.
- Bring to a boil over high heat, then immediately reduce the heat to low so the liquid barely simmers with small, lazy bubbles.
- Partially cover the pot with a lid slightly ajar and simmer for 75 to 90 minutes, stirring every 10 to 15 minutes to prevent the rice from sticking and scorching on the bottom.
- The congee is ready when the rice grains have broken down into a thick, creamy, spoonable porridge; if it gets too thick, stir in extra hot water or stock 1/4 cup at a time to loosen it.
- While the congee simmers, make the crispy shallots: heat 1/4 cup vegetable oil in a small skillet over medium heat, add the sliced shallots, and fry for 5 to 7 minutes, stirring frequently, until golden brown and crisp; remove with a slotted spoon to a paper towel-lined plate immediately, since they continue to brown from residual heat.
- For the soft-boiled eggs, bring a small saucepan of water to a rolling boil, then gently lower in the 4 eggs with a slotted spoon.
- Boil for exactly 6 1/2 to 7 minutes for a jammy, soft-set yolk, then immediately transfer the eggs to a bowl of ice water for 5 minutes to stop the cooking.
- Peel the cooled eggs carefully under running water and slice each in half lengthwise.
- Taste the congee and season with additional salt as needed; remove and discard the ginger coins if desired, or leave them in for extra flavor.
- Ladle the hot congee into bowls and top each with a halved soft-boiled egg.
- Drizzle with soy sauce and toasted sesame oil, then sprinkle with crispy shallots, scallions, cilantro, and a pinch of white pepper.
- Serve immediately while the congee is hot and the egg yolk is still soft.
Why You'll Love This
- A soothing, savory porridge that comes together with mostly hands-off simmering
- Homemade crispy shallots add a satisfying crunch against the silky rice
- Easily adaptable with other toppings like century egg, shredded chicken, or pickled vegetables
Stir the congee occasionally during the long simmer, especially toward the end, since the thickened porridge can scorch on the bottom of the pot if left untouched.
Shock the soft-boiled eggs in ice water immediately after boiling - this stops carryover cooking so the yolks stay jammy instead of turning fully firm.
Nutrition
| Calories | 340 |
| Protein | 15 g |
| Fat | 14 g |
| Carbs | 38 g |
| Fiber | 1 g |
| Sodium | 980 mg |
Estimated per serving
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