Exotic Eggs Congee

CENTURY EGGS (Pi Dan)

Doesn't matter, how you call them, these outlandish ova is a Chinese delicacy made by either duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime and rice hulls for several week to several months.

The yolk becomes dark green/ grey in color with a creamy consistency & strong flavor due to the present of hydrogen sulfite and ammonia.

The white color change to become a dark brown, translucent jelly with mild salty flavor because of the PH which gradually raises around 9-12 during the curing process.

Yes, I thought so too when I was small, but just like any other exotic cuisines we will learn to appreciate as time goes by and as we gets older.

this is how an ordinary century look like when you purchase it in  store

This is my mom's recipe. It's a combination of century eggs & salted eggs congee (rice porridege). Most people will name it as Century egg Congee or Century egg with blah blah blah congee. But it is because a combination of different exotic food so I myself prefer to call it EXOTIC EGGS CONGEE.

And today I am going to share this secret recipe to you.

EXOTIC EGGS CONGEE

INGREDIENTS

1/2 CUP UNCOOKED RICE

1-2 LITRES WATER

1 CHICKEN BREAST

1 PC SALTED EGG

1 PC CENTURY EGG

1 TABLESPOON CHOP SPRING ONION (GARNISH)

1 TABLESPOON SLICE GINGER (GARNISH)

METHODS

1.Bring the rice and pour about 1-2 litres of water to boil in a medium large pot, over a high heat.

2.The water should come to a full rolling boil. Add the chicken breast. Reduce the heat to medium fire.

3.Simmer steadily for an hour, covered stirring occasionally to prevent the rice from catching. Until the rice is thickened and most of the liquid has been absorbed.

4. Meanwhile, run the salted charcoal paste from the salted egg with the tab water. Put the egg in a pan and rolling boil to 5 minutes. Turn off the heat, cover the pot & leave them to be cold. Then cut the egg into half and transfer the egg with a spoon into a bowl. Gently mashed it into a chunky bite size.

5. For the century egg is super easy. Unwrap the paper, crack and peel the shell. Cut into cube pieces.

6.Once the congee no longer look grainly and smooth. Remove the breast and set it to be cold. Continue simmer the congee in a low heat. Shred the breast.

7.Season to taste with salt and pepper. Add back the salted egg,century egg and also shredded chicken into the congee. continue simmer for 2 more minutes. While simmering make sure you stir for not allowing the congee to stick at the bottom of the pot.

8. Serve the congee in bowls, sprinkle the onion springs, slice ginger. Drizzle some sesame oil and top with fried golden garlic and a few coriander leaves without the stalk.

Here you are. Enjoy. Watch our video tutorial too. Thank You for subcribe.