This local version substitutes century eggs with salty red eggs, and calls for easy-to-buy toppings and leftovers—things like dried tapa or pork floss, last night’s adobo, or baked chicken that can be shredded or made into crispy flakes.
Serves 4 to 6
Prep Time 15 minutes
Total Cooking Time 2 hours
RELATED recipes: Congee, Tilapia in Rice, Congee-style, Chicken Adobo Congee
1 cup white rice
3 quarts water
1-inch whole ginger root, peeled
1 tablespoon salt
1/2 teaspoon ground white pepper
1 In a deep pot, wash the rice and drain. Add water and ginger root and bring to a boil. Set the flame on low and simmer for two hours. Make sure to stir the soup regularly, especially as the soup thickens and sticks to the bottom. Add small amounts of water if needed.
2 When the soup is thickened, remove the ginger and season the soup with salt and pepper. Adjust to taste, but always keep the saltiness weak. Spoon the soup into bowls and serve individually.
3 Arrange the toppings and condiments at the center of the table.
Photography by David Hanson | Styling by Sharlene Tan
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