Cantonese-Style Fish And Thousand-Year Egg Congee

This Cantonese-style rice congee with cod fillet and thousand-year eggs will warm your body, heart, and soul on a cold winter's day.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 1 hr 55 mins
• Calories: 252 Calories

Ingredients

• 1 tablespoon rice wine
• 2 cups chicken broth
• ½ teaspoon sesame oil
• ½ teaspoon soy sauce
• 9 cups cold water
• 1 dash ground white pepper
• ½ teaspoon salt, or to taste
• 1 cup uncooked rice, rinsed in cold water
• 1 ½ teaspoons very thinly sliced ginger root (Optional)
• 2 preserved thousand-year eggs, cut into small pieces
• 1 (4 ounce) cod fillet, cut into thin slices
• 1 tablespoon diced green onion (Optional)

Recipe Instructions

Step 1

Combine water, chicken broth, and rice in a pot; bring to a boil. Reduce heat and add ginger. Cook, stirring occasionally to prevent sticking, until rice is fluffy, about 1 hour 30 minutes. Stir in preserved eggs.

Step 2

Combine cod slices, rice wine, sesame oil, soy sauce, and white pepper in a bowl. Add to the pot; cook until tender, about 5 minutes. Stir salt in gently.

Step 3

Ladle congee into serving bowls; garnish with green onion.