Congee with Soy Eggs

Name: Congee with Soy Eggs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 2
Cuisine: asian
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

4.15 (8)

⏱ 35 mins 🍽 Serves 2 🌶 asian ✅ Easy 🏷 Breakfast

This comforting Asian porridge features a flavourful broth made from sushi rice and fresh chicken stock. It is topped with shredded chicken, soy-marinated eggs, and garnishes like spring onions, crushed peanuts, and coriander. Finished with a drizzle of sriracha and a spoonful of the soy marinade, it makes a wonderfully savoury breakfast, lunch, or dinner. The dish comes together in about 35 minutes and serves two people.

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

Method

Begin by preparing the soy eggs. Boil a small pan of water and carefully add the eggs. Cook them for 6 mins, then use a slotted spoon to transfer them to cold water. Allow them to cool before peeling.
Combine the soy sauce and 1 tbsp granulated sugar in a small bowl, stirring until the sugar dissolves. Pour in 75ml water, then add the peeled eggs. Leave them to marinate for at least 2 hrs, using a small weight or plate to keep them fully submerged.
Now, prepare the congee. Wash 100g sushi rice under cold running water until the water runs clear. Transfer the rice and 500ml fresh chicken stock to a medium saucepan. Bring to a boil, then simmer gently for 25 mins. Add a little water if needed to maintain a soupy, risotto-like consistency.
Once the rice is cooked, season the congee as desired. Stir in 100g shredded chicken and the finely chopped ginger. Add 25g butter to the pan and stir until it has completely melted and blended in.
Take the eggs from the soy marinade and slice them in half. Ladle the congee into two serving bowls. Sprinkle with the sliced spring onions and crushed peanuts. Place the soy egg halves on top with a sprig of coriander. Drizzle with sriracha and finish with a spoonful of the soy egg marinade.

Nutrition (per serving)

Calories557 kcal

Fat28 g

Saturates11 g

Carbs41 g

Sugars3 g

Fibre2 g

Protein34 g

Sodium1640 mg

Salt4 g

Recipe details

Skill levelEasy

CategoryBreakfast

Cuisineasian

DietHealthy