Recipe and photo credits: Jody Tan and Zeth Fu
The beguiling call of comfort that porridge brings when it’s cold out (or you have a cold) is one of the simplest joys that can instantaneously brighten a day. I’m not referring to the sweet oats of a Western breakfast but to a bowl of thick and savoury Asian congee, which is renowned for putting colour into the cheeks.
This Singapore-style three-egg porridge is a simple dish that can be easily whipped up in a hurry, perfect for a quick breakfast or light meal.
Prep time: 10 minutes
Cooking time: 30 minutes
- 1 cup jasmine rice
- 2 hard-boiled eggs, diced
- 2 century eggs, diced
- 2 salted eggs, diced
- 2 tsp grated ginger
- 2 tbsp light soy sauce
- 2 tsp sesame oil
- 1 tbsp Shaoxing wine
- ground white pepper, to taste
- Place all the ingredients, except the wine and white pepper, into an electric rice cooker. Stir occasionally.
- Once the porridge thickens, add in the Shaoxing wine and white pepper. Serve immediately.
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