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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This congee recipe features preserved egg, ham sausage, and sweet corn, creating a comforting and savory dish. The silky texture of the congee is achieved by simmering rice with ginger, while the diced ingredients add bursts of flavor and color. The optional crab sticks and egg tofu provide additional layers of taste and texture. Finish with scallions and sesame oil for a fragrant and satisfying meal.
Health Benefits & Ingredient Introduction for Congee with Preserved Egg...
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1. Soak 50 grams of white rice in clean water overnight to shorten cooking time. You can also wash the rice and store it in the freezer for faster boiling.
Rinse the rice in advance. For faster cooking, freeze the washed rice overnight to soften it quicker during cooking.
2. Pour the soaked rice together with soaking water into a pot, add 1 thin slice of ginger, then bring the water to a boil. Simmer on high heat for about 30 to 40 minutes until the rice grains swell and bloom.
3. Dice the ham sausage and preserved egg, chop scallions into fine green onion bits and set aside.
4. When the rice turns soft and slightly blooming, add sweet corn kernels and diced ham into the congee, keep cooking for another 5 minutes.
5. Put diced preserved egg, half of the chopped scallions and a little sesame oil into the pot, simmer for 2 minutes. Season with salt, chicken powder and white pepper to suit your taste.
6. Turn off the heat, sprinkle the remaining scallions on top for garnish, then serve warm.
Tips
- Add extra water if you prepare this congee for lunch bento, so it will not thicken and dry out after cooling down.
- This portion makes around two servings, suitable for office meal prep.
Feel free to DIY and adjust ingredients to your taste.
If you are allergic to nuts, you may skip them. No need to force ingredients, mix and match freely.
Pour 1000ml water into a pot and bring it to a boil.
Add the rice and ginger slice to the boiling water. Simmer for 30 to 40 minutes, stirring occasionally to prevent sticking to the bottom.
Dice preserved egg, ham sausage, sweet corn, crab sticks, and egg tofu.
Add all diced ingredients to the congee and cook for another 5 minutes.
Season the congee with salt, chicken essence, and white pepper powder according to your taste.
Turn off the heat, sprinkle chopped scallions, and drizzle a little sesame oil. Stir well before serving.
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Add slightly more water than regular congee to prevent it from drying out during lunchtime.
Freezing rice overnight can greatly shorten cooking time for early morning meal prep.
Store finished congee in an 870ml bento box for a portable lunch.
Can I use fresh rice instead of frozen?
Yes, but freezing the rice overnight helps it cook faster and achieve a softer texture.
What is chicken essence?
Chicken essence is a seasoning powder that enhances the flavor of dishes. You can substitute it with chicken bouillon powder or omit it if preferred.
Can I skip the preserved egg?
Yes, you can skip the preserved egg or replace it with another protein like boiled egg or tofu.
How do I prevent the congee from sticking to the pot?
Stir the congee occasionally while cooking to prevent it from sticking to the bottom of the pot.
Can I make this congee vegetarian?
Yes, omit the ham sausage and preserved egg, and add more vegetables or tofu for a vegetarian version.
I share authentic traditional Chinese homemade food recipes, including desserts, tea drinks, snacks and classic folk cuisine. All recipes are for personal homemade learning and DIY practice.
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