Thai Salted Egg & Shrimp Congee

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs clear. Drain well. (5 minutes)

   ~5 min
2. 2

   In a large pot, combine the rinsed rice and chicken or vegetable broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally, until the rice is very soft and the congee has thickened.

   ~30 min
3. 3

   While the congee simmers, prepare the salted egg yolks. Gently mash them with a fork in a small bowl. If they seem very dry, you can add a tiny splash of water to make them more spreadable.

4. 4

   Peel and devein the shrimp. Mince the ginger and garlic.

   ~5 min
5. 5

   Once the congee has reached your desired consistency, stir in the mashed salted egg yolks, minced ginger, minced garlic, white pepper, and soy sauce. Cook for another 5 minutes, stirring constantly, until the shrimp are pink and cooked through and the flavors have melded.

   ~5 min
6. 6

   Stir in the sesame oil. Taste and adjust seasoning if needed.

   ~1 min
7. 7

   Chop the scallions and cilantro for garnish. Serve the congee hot, topped with chopped scallions, cilantro, and optional fried shallots.

   ~3 min