Cantonese Congee with Century Egg, Silken Tofu, Crispy Shallots and Sesame Scallion Oil

Start the congee: combine rinsed rice, chicken stock, water, and ginger slices in a large, heavy-bottomed pot. Bring to a vigorous boil over high heat, stirring once to prevent sticking. Reduce to the lowest possible simmer. The surface should barely move — just an occasional lazy bubble breaking through.

Ingredients

• For the congee base:
• 1 cup (200g) jasmine rice, rinsed twice
• 8 cups (2 liters) chicken stock (homemade preferred; use low-sodium store-bought if needed)
• 2 cups (500ml) water
• 1-inch piece fresh ginger, thinly sliced
• 1 tsp sesame oil
• 1 tsp salt
• For the toppings:
• 2 century eggs (pidan), peeled and each cut into 6 wedges — the grey-green yolk and amber jelly white are essential
• 200g (7 oz) soft silken tofu, cut into 1.5cm cubes
• 4 tbsp crispy fried shallots (store-bought or see note)
• For the sesame scallion oil:
• 4 scallions (spring onions), very thinly sliced on the diagonal
• 3 tbsp neutral oil (grapeseed or vegetable)
• 1 tsp toasted sesame oil
• 1/4 tsp fine salt
• For finishing:
• White pepper (essential — black pepper is wrong here)
• Soy sauce or light soy sauce for seasoning at the table
• Toasted sesame seeds
• Fresh cilantro or sliced scallion greens

Instructions

1. Start the congee: combine rinsed rice, chicken stock, water, and ginger slices in a large, heavy-bottomed pot. Bring to a vigorous boil over high heat, stirring once to prevent sticking. Reduce to the lowest possible simmer. The surface should barely move — just an occasional lazy bubble breaking through.
2. Cook low and slow: simmer uncovered for 60-90 minutes, stirring every 10-15 minutes, until the rice has fully broken down and the congee is thick, creamy, and porridge-like with no visible grain structure remaining. The texture should coat the back of a spoon and fall slowly in thick ribbons. Good congee cannot be rushed — the starch must fully gelatinize and the grains must dissolve completely. If the congee thickens too quickly before the grains break down, add hot water 1/4 cup at a time.
3. Make the sesame scallion oil: heat neutral oil in a small pan over medium-high heat until shimmering and just beginning to smoke. Remove from heat. Add sliced scallions to the hot oil — they will sizzle dramatically. Add sesame oil and salt. Stir. The hot oil wilts the scallions slightly while preserving their bright color. This technique is used across Cantonese cooking to extract flavor from aromatics without burning them.
4. Season the congee: remove ginger slices. Add sesame oil and salt. Stir and taste — congee should be deeply savory, silky, and comforting. The seasoning should be assertive since toppings will dilute it.
5. Prepare the century eggs: century eggs (preserved in clay, ash, and salt for weeks) have a striking appearance — translucent black-amber white and a grey-green yolk. The flavor is sulfurous, creamy, and intensely savory with no raw egg quality. They are not 100 years old; the name refers to their ancient preservation technique. Cut each egg carefully into 6 wedges with a wire or wet knife — the yolk crumbles if cut with a dry blade.
6. Add the silken tofu: slide tofu cubes gently into the hot congee 2 minutes before serving, allowing them to warm through without breaking apart. Silken tofu has the same soft, custardy texture as the congee itself — the two merge seamlessly.
7. To serve: ladle congee into deep bowls. Arrange century egg wedges around the perimeter. Spoon sesame scallion oil across the top. Add crispy shallots for crunch. Dust generously with white pepper.
8. Place soy sauce and additional sesame scallion oil on the table. Congee is a canvas — the quality lies in the base and the layering of contrasting textures and umami intensity. Cantonese jook (congee) is the definitive comfort food of southern China, served at breakfast, after late nights, and to the sick and the hungry in equal measure. It is the food of care.