Sweet potato congee and deep-fried eggs

Sweet potato congee and deep-fried eggs

By
From
The Real Food of China
Serves
6
Photographer
Leanne Kitchen

We wandered down a residential alleyway in the character-filled village of Zhuxianzhen in Henan Province, and came upon an elderly lady eating her lunch. She sat us down, fed us a stodgy chunk of wheat dough steamed with vegetables and a massive bowl of sweet potato congee straight from her kitchen, right there in the dusty lane. It was one of those magical gestures of hospitality so often encountered when venturing off beaten Chinese paths.

Ingredients

Quantity Ingredient
265g medium-grain rice
2.5 litres Chicken stock
500g white sweet potato
sea salt
ground white pepper
sesame oil, to serve
preserved bamboo shoots, to serve

Sweet deep-fried eggs

Quantity Ingredient
12 eggs
vegetable oil, for deep-frying
6 spring onions, finely sliced
1 1/2 tablespoons soy paste
1 tablespoon oyster sauce
2 tablespoons clear rice vinegar
2 tablespoons caster sugar

Method

  1. Combine the rice and stock in a large saucepan and bring to a simmer. Cook over a low heat for 1½ hours, or until the rice is soft and the mixture has thickened. Peel the sweet potato and cut into 1 cm pieces, then add to the rice mixture. Cover the pan and cook for another 30–40 minutes, or until the sweet potato is soft. Season with a little sea salt and white pepper, but not too much, as congee should not be salty.
  2. Meanwhile, to make the deep-fried eggs, cook the eggs in a saucepan of simmering water for 5 minutes. Drain, then cool under running water. Peel the eggs, then pat dry with paper towel.
  3. Fill a wok one-third full of oil and heat to 190°C, or until a cube of bread dropped into the oil turns deep golden in 10 seconds. Add the spring onions and cook for 5 minutes, or until golden, then remove using a slotted spoon and drain on paper towel. Working in two batches, add the eggs and cook for 6–7 minutes, or until golden. Remove and drain on paper towel.
  4. Pour off all but 1 tablespoon of oil from the wok. Add the soy paste, oyster sauce, vinegar and sugar to the wok and bring to a simmer over a medium heat, swirling the wok to combine the ingredients well.
  5. Cut each egg in half and place on a serving platter. Drizzle the sweet sauce over the eggs, then scatter the fried spring onions over the top. Divide the congee among six large bowls and drizzle with a little sesame oil. Serve the congee with the sweet eggs and preserved bamboo, to add to the congee as desired.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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