Have you ever wished to make some smooth and soft porridge (congee), just like the porridge that you had in a restaurant? The simplest method which doesn’t consume much time is to use some leftover cooked rice. I don’t really like having a bowl of plain porridge so, I add some salted duck eggs to enhance the colour and tasty appetite of the food.
Ingredients (serve 2 people):
1/2 bowl leftover cooked rice
1 large pot with 4 bowls of water
In a bowl:
1 cooked salted duck egg (white)
1 preserved salted duck egg (black)
some dash of white pepper (optional)
1. Boil a pot of water over high heat (high fire). Once it’s boiling, reduce the heat to low fire and add the cooked rice into the pot. Let it simmer for 20 minutes over low heat. Stir the pot constantly with a ladle so that, the rice won’t stick at the bottom of the pot.
2. While simmering, break and mix the salted duck eggs (white & black) with a fork in a bowl until they become small pieces. Pour the mixture of salted duck eggs into the pot of rice and let it simmer for 30-45 minutes. Stir the pot constantly with a ladle while simmering.
3. When the porridge becomes soft and thick (as in the picture), turn off the heat (fire). Ladle into a bowl and dash some white pepper (optional) if you want to be slightly spicy.