This somehow fits into the category of strange Chinese dishes; many people who are unaccustomed to century egg find the sight of it repulsive. Understandable of course, century egg by itself gives off a pungent odor of sulfur and ammonia. When broken up and added into a plain-tasting pot of congee, however, it becomes soft and its flavor mellower. But since I grew up with the acquired taste for century egg, I find it hard to believe that people would find the food so repulsive. Either way, I think it's great and I'm glad I can eat it again. (I've been craving it for a while) Century egg acquired from home, as usual.
Plain Congee (白粥)
yields: 1 pot
- 1 cup rice
- 9 cups water, might have to add more
- salt and white pepper to taste (optional)
The congee is done when it becomes mien or soft. (You can't taste the individual grains of rice)