Preparation

Congee is the ultimate blank canvas—a dish that accepts whatever you have on hand while remaining deeply satisfying. This version leans into the umami richness of preserved egg, a polarizing ingredient that deserves your attention.

Rinse the rice briefly and add it to a small pot with the stock. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 50-60 minutes, stirring occasionally, until the rice breaks down into a creamy porridge. Add more water if needed to maintain a flowing consistency.

Creating Texture Contrast

While the congee simmers, heat the neutral oil in a small pan over medium heat. Add the sliced shallots and fry, stirring frequently, until deep golden brown and crispy, about 8-10 minutes. Remove with a slotted spoon and drain on paper towels. Save the flavored oil.

Peel the preserved egg and cut it into 6-8 wedges. The yolk should be creamy and dark jade-green, the white amber and translucent—this is what you're looking for.

Assembly

When the congee reaches a consistency where the rice grains have mostly dissolved but some texture remains, season with soy sauce, sesame oil, and white pepper. Taste and adjust—congee should be well-seasoned.

Pour into your bowl and arrange the preserved egg wedges on top. Scatter the crispy shallots, fresh ginger, and green onion over everything. Drizzle with a spoonful of the shallot oil and garnish with cilantro.

Eat this slowly, mixing the egg into the porridge as you go, each spoonful slightly different from the last.