1000 Year Egg Congee

And this is for the Asian taste buds (which can be developed if you don't already have them)....it's one of my favorite congees as a kid and still is as a comfort food or whenever I'm sick or if I feel I've eaten out too often and need a mild GI cleanse. Congee is basically a rice porridge. In Cantonese you'd pronounce it "jook".

The 1000 year egg, also called the century egg, really isn't that old. It has a nice mild flavor when cooked in the congee. I don't know how to describe it other than "yum".

The best is when the congee is prepared with some pork bones in the broth for a rich sweet flavor...further enhanced by the egg. I didn't have any pork bone handy so I added some chicken broth for flavor. I also topped it with a small spoon of preserved shredded olive. It's saltiness brings the congee flavors up an extra notch.

Leftover rice
Water
Chicken broth
Century Egg
Preserved shredded olives

One bowl of cooked rice (or a quarter cup uncooked rice) and half a pot of water is about the ratio I go with. You can add more water to change the consistency to what you like from there. The rice breaks down and expands greatly so do not start with more rice lest you find yourself transfering everything into a bigger pot along the way. Trust me. I personally like my congee more broken down than what's pictured...but I was impatient to eat so didn't simmer it as long. Oh yeah, do not use high heat or the rice will burn to the bottom of your pot. Enjoy!