Salmon and Preserved Egg Congee
- 2 cups leftover rice
- I used leftover jasmine rice, but honestly you could use most types of leftover rice. You can even use leftover fried rice, which might make it a cool flavor.
- 4 cups chicken stock
- If you want your congee to be thinner, you might want to have extra chicken stock on hand (even up to double this amount). If you want this to be vegetarian, you can just use water or vegetable stock instead.
- 1 teaspoon chicken bouillon or to taste
- 1 salmon fillet
- 1 preserved duck egg
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- (Optional) scallion to taste
- (Optional) ginger to taste
- (Optional) soy sauce to taste
- (Optional) vinegar to taste
- In a medium pot, add leftover rice, chicken stock, and chicken bouillon. Cover the pot with a lid and bring it to a boil, while stirring the pot.
- In the meantime, slice the preserved egg and salmon fillet into cubes. Once the congee comes to a boil, add the preserved egg and salmon fillet cubes to the congee.
- Boil and continuously stir the congee until the outside of the salmon starts to cook (probably for about 3 minutes).
- Bring the heat down to a medium low and leave it to simmer for about 15 minutes or until the rice and chicken stock mixture starts to thicken. Make sure to stir occasionally, so the bottom doesn’t burn. Everyone likes their congee a different thickness, so this is where you can simmer for longer to allow the congee to thicken or add more chicken stock to make the congee thinner.
- Once the congee is at the consistency that you like it at, add the salt and pepper and stir. You can add in the other optional extras to taste, and then you’re done!
Instead of the salmon and preserved duck egg, here are some other proteins and fixings you can add:
- Ground or minced pork
- Ground or minced beef
- Minced chicken
- Chinese sausage
- Salted duck egg
- Shiitake mushrooms
- Black cod
- And the list goes on
Salmon and Preserved Egg Congee is such a super simple recipe that takes just one pot to make. It’s such a great comfort food for me, so I hope you all definitely try it out. This recipe is super flexible, so it’s a great one to learn and be creative with!