Soy Egg Congee

• sushi rice↗100g g
• fresh chicken broth↗500ml ml
• boiled, shredded chicken100g g

  preferably thigh (using leftovers – great)

• butter↗25g g
• ginger↗a thumb-sized piece of

  finely sliced

• green onion↗2 unit

  thinly sliced

• roasted peanuts↗25g g

  chopped

• coriandersmall handful
• sriracha↗

  for serving

• eggs↗2 unit
• soy sauce↗300ml ml
• granulated sugar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   First, prepare the soy eggs. Bring a small saucepan of water to a boil, add the eggs. Cook for 6 minutes, then remove the eggs with a slotted spoon and place them in cold water to cool. Once cool enough to handle, peel them.

2. 2

   In a small bowl, mix the soy sauce with the sugar, stirring well until the sugar dissolves. Add 75 ml water, then add the eggs and let them sit in the soy mixture for at least 2 hours. You may need to place a weight or a small plate on the eggs so they stay submerged, as they will float.

3. 3

   Next, make the congee. Place the rice in a small bowl and rinse under cold running water until the water runs clear and looks milky. Add the chicken broth and rice to a medium saucepan, bring to a boil, then simmer for 25 minutes over low heat. Add more water if needed. The porridge should be liquid, like a wet risotto.

4. 4

   When the rice is cooked, season to taste and add the shredded chicken and sliced ginger. Add the butter to the pot and stir until it fully melts and combines.

5. 5

   Remove the eggs from the soy mixture and cut them in half. Divide the congee between two plates. Sprinkle with sliced green onion and chopped roasted peanuts. Place the egg halves and a sprig of coriander on top. Drizzle with sriracha and finish with a spoonful of soy marinade.