Century Egg & Shredded Chicken Porridge

1. Cook White Congee

Begin by cooking the white congee according to the recipe on page 92.

2. Prepare Preserved Eggs

While the congee is cooking, take the 3 preserved eggs, peel them, and dice them into small pieces. Set these aside.

3. Prepare Chicken

Prepare your chicken breasts by cutting them into strips that are roughly 2.5 inches long, 0.5 inch wide, and 0.5 inch thick.

4. Marinate Chicken

In a bowl, combine the oyster sauce, light soy sauce, Shaoxing wine, sugar, salt, and a pinch of white pepper to make the marinade. Add the chicken strips to the marinade, making sure they are evenly coated. Allow the chicken to rest and absorb the flavors while the congee continues to cook.

5. Add Preserved Eggs

After the congee has been cooking for about 30 minutes, add the diced preserved eggs to the pot and give it a good stir. This ensures that the unique flavor of the preserved eggs melds into the congee as it finishes cooking.

6. Cook Chicken in Congee

Raise the heat on the pot to high, then add the marinated chicken along with any remaining marinade. Stir the mixture well and bring it to a boil. Once it starts boiling, turn off the heat immediately.

7. Serve

Transfer the hot congee to a warmed tureen or serving bowls. Sprinkle finely sliced scallions over the top for a fresh, aromatic garnish. If desired, serve alongside a cup of Fried Noodles for added texture and flavor. Enjoy your hearty and comforting Century Egg & Shredded Chicken Porridge!