ChineseBreakfastEasy

Black Rice Congee with Century Egg

Name: Black Rice Congee with Century Egg
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 cup Agriko black rice; 8 cups chicken or vegetable stock; 2 century eggs, sliced; 4 slices ginger, julienned; 2 scallions, chopped; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 pinch white pepper; 2 tablespoons crispy fried shallots (optional garnish)

Prep 10 mins

Cook 45 mins

Total 55 mins

Serves 4

Ingredients

1 cup Agriko black rice
8 cups chicken or vegetable stock
2 century eggs, sliced
4 slices ginger, julienned
2 scallions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
1 pinch white pepper
2 tablespoons crispy fried shallots (optional garnish)

Instructions

Rinse Agriko black rice thoroughly under cold running water, stirring gently with your fingers until the water runs clear. This removes excess starch for a creamier congee.
In a large pot, bring stock to a boil over high heat. Add the rinsed black rice and return to a boil, then reduce heat to low.
Simmer uncovered for 40-45 minutes, stirring occasionally to prevent sticking and release the rice's natural creaminess. The congee should have a porridge-like consistency.
Add julienned ginger during the final 10 minutes of cooking to infuse subtle warmth and aroma throughout the congee.
Season the congee with soy sauce and white pepper to taste, stirring well to incorporate flavors evenly.
Ladle hot congee into serving bowls and top each portion with sliced century egg, chopped scallions, a drizzle of sesame oil, and crispy fried shallots for textural contrast.

Chef's Tip

For an even silkier congee, use a 1:8 rice-to-stock ratio and don't skip the frequent stirring—this releases the rice's starches naturally, creating that signature creamy texture without any added cream.