Congee With Soy Eggs Recipes

CONGEE WITH SOY EGGS

Congee with soy eggs image

This savoury, Asian version of our much loved porridge contains rice and meaty chicken stock to flavour the broth, and makes a wonderful breakfast or comforting dinner

Provided by Dan Doherty

Categories Breakfast, Brunch, Dinner, Lunch, Supper

Time 35m

Number Of Ingredients 12

Ingredients

100g sushi rice
500ml fresh chicken stock
100g cooked, shredded chicken , preferably leg meat (using leftovers is great)
25g butter
a thumb-sized piece of ginger , finely chopped
2 spring onions , thinly sliced
25g roasted peanuts , crushed
small handful coriander
sriracha , to serve
2 eggs
300ml soy sauce
1 tbsp granulated sugar

Steps:

First make the soy eggs. Bring a small pan of water to the boil and add the eggs. Boil for 6 mins, then lift the eggs out with a slotted spoon and place in cold water and leave to cool. When cool enough to handle, peel the eggs.
In a small bowl mix the soy with the sugar, stirring well so that the sugar dissolves. Pour in 75ml water then add the eggs and leave in the soy mixture for at least 2 hours. You may need to put a little weight, or small plate on top of the eggs to keep them submerged, as they'll be bobbing around.
Next, make the congee. Place the rice in a small bowl and wash in running cold water until the water turns clear and doesn't look milky. Add the chicken stock and the rice to a medium saucepan, bring to the boil then cook for 25 mins at a gentle simmer. If necessary, top up with a little water. You want it to be soupy, like a wet risotto.
When the rice is cooked, season to taste and stir in the shredded chicken and chopped ginger. Add the butter to the pan, and stir until it is fully melted and incorporated.
Remove the eggs from the soy mixture and cut in half. Divide the congee between 2 bowls. Scatter over the chopped spring onions and crushed peanuts. Top with the soy egg halves and a sprig of coriander. Drizzle the sriracha over and finish with a spoonful of the soy egg marinade.

Nutrition Facts : Calories 557 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 4.1 milligram of sodium

OAT CONGEE WITH FRIED EGGS AND SCALLIONS

Oat Congee with Fried Eggs and Scallions image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 large eggs
3 1/2 cups old-fashioned rolled oats (not instant)
1 tablespoon peanut oil
2 scallions, green parts only, finely sliced
Chili sauce, such as Sriracha, for garnish
Salted roasted peanuts, for garnish
Light soy sauce, for garnish
1 pickled soy lettuce stem, chopped
4 teaspoons momoya (Japanese seaweed paste)
2 tablespoons salted roasted peanuts
2 tablespoons pickled bamboo shoots in chili oil
2 tablespoons dried pork floss
4 small cubes of tofu ru (jarred fermented bean curd)

Steps:

Bring the oats and 4 cups water to a boil in a saucepan over medium-high heat. Reduce the heat to a simmer and cook, stirring frequently, until very thick, 3 to 4 minutes. Remove from the heat and cover to keep warm. Meanwhile, heat a wok or large skillet over medium heat until smoking and add the peanut oil. Working in batches if necessary, crack the eggs into the wok and cook to desired doneness. Transfer the oats to 4 shallow bowls and top each with a fried egg. Sprinkle the scallion greens over each bowl and pass the chili sauce, peanuts and soy sauce at the table for garnishing. Top with the additional traditional Taiwanese accompaniments, if using.

CHICKEN CONGEE (GYE JOKE)

Chicken Congee (Gye Joke) image

Cooking chicken congee in a slow cooker takes patience, but you can cook it overnight. Here's how to make this simple Chinese breakfast.

Provided by Choy Wai Yuen

Yield Serves 4

Number Of Ingredients 13

Ingredients

200g lean pork (such as pork loin), blanched and sliced
Salt
200g boneless chicken thigh or breast meat, cut into in 1-2 cm pieces
Soy sauce
1½ cups uncooked rice
7 cups chicken stock
Pepper
Oil for drizzling
Spring onions, ginger matchsticks, and fried shallots, to garnish
Century eggs, quartered
Salted eggs, boiled, shelled and quartered
Rice vermicelli, deep-fried to a crisp
Prawn crackers

Steps:

Marinate the pork with salt overnight. Just before cooking, rinse with water.
Marinate chicken meat with soy sauce overnight.
Cook the rice with the stock and the salted lean pork in a slow cooker. Start cooking at about 9 p.m. over high heat. Just before going to bed, stir the porridge and scrape the bottom and change the setting to automatic or low. The next morning, give it another stir and scrape the bottom. (For stovetop cooking instructions, see headnote.)
To make one serving, scoop a bowl of porridge into a small saucepan and bring to a simmer. Add a few pieces of marinated chicken and stir over medium heat until the chicken is cooked. Transfer into a bowl and drizzle with a little oil, garnish with fried shallots, spring onions, and ginger strips. Season with soy sauce, salt and pepper. Serve with condiments on separate plates.

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