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Congee with pickled gai choy and salted egg
Congee with pickled gai choy and salted egg
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Prep Time:
1460 minutes
Cook Time:
50 minutes
Total Time:
1510 minutes
Spicy gourmet congee featuring salty duck eggs, chillies, and peppercorns - perfect for breakfast or as a rice substitute.
Ingredients:
  • 4 baby or 1 large gai choy, washed, outer leaves trimmed
  • 20.00 ml yellow mustard seeds
  • 250ml rice wine vinegar
  • 250ml shao hsing wine
  • 55g caster sugar
  • 40g salt
  • 1/4 tsp crushed white peppercorns
  • 1/2 tsp Sichuan peppercorns, crushed
  • 1 whole star anise
  • 185ml water
  • 10g ginger, shredded
  • 750ml water
  • 100g rice
  • 4 salted duck eggs (see notes)
  • 2 green onions, thinly sliced widthways
  • 2 long fresh red chillies, thinly sliced
  • 25g rousong
  • Soy sauce, to serve
Instructions:
  • Heat up a large saucepan of boiling water. Quickly blanch the gai choy for 10 seconds or until it becomes tender crisp. Transfer the gai choy to a bowl of ice water to cool down. Drain thoroughly and gently pat dry using paper towels.
  • In a small saucepan over high heat, combine mustard seeds, vinegar, shaoxing wine, sugar, salt, white and Sichuan peppercorns, star anise, and water. Bring to a boil, then let cool. Transfer gai choy and pickling liquid to a jar, cover, and refrigerate for 24 hours to 1 week to enhance flavors.
  • In a saucepan, combine ginger and the remaining water. Bring to a boil over high heat. Then, reduce heat to medium-low and stir in the rice. Cook for 45 minutes, stirring occasionally to prevent sticking, until the rice breaks up and the mixture thickens. Adjust consistency by adding more water if needed.
  • Boil eggs for 7 1/2 minutes until cooked through. Then, refresh them under cold running water to stop the cooking process. Peel and cut in half lengthways once cooled.
  • Ladle congee into serving bowls. Garnish with salted egg, pickled gai choy, green onions, chili, and rousong. Finish with a drizzle of soy sauce and enjoy right away.

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