After posting the funky Zongzi yesterday, I’m still in the mood of adding more funky Chinese food here. LOL. This one is definitely weird looking – Chinese Thousand Year Egg. They look like regular eggs except the shell has tons of tiny grey dots. If you peel the shell, it is black in color and has a very strong sulphur smell. Then I cut it in halves. The egg white is totally black and translucent. The yolk is dark greenish in color. I couldn’t help thinking what the heck have people done to turn regular eggs to look like this? I used to love Thousand Year Eggs when I was a kid until one day I asked my mom how they were made. Mom told me that they were soaked in horse urine for a few months. From then onwards, I stop eating them for years. I didnt know whether it was a myth or not, it just grossed me out. A few years ago I saw the Fear Factor TV show asked the challengers to eat mashed Thousand Year Eggs. Of course, they make it look so gross that no one could bypass the vision part. In fact, they are not bad in taste. My sister’s Japanese buddies tried the Thousand Year Egg for the very first time a few years ago. After the first bite, they all said “oshi”, which means delicious. My buddy’s American boyfriend tried it as well, and he loved it. She even sent him a few Thousand Year Eggs in mail one summer when she was working in a different state for internship.
Note: I did not put any meat in this congee. The traditional dish should be pork and thousand year egg congee. If your prefer, you can put some pork or chicken in it.
- Uncooked rice, or leftover rice, 1.5 cups
- Water, 8 cups
- Thousand year eggs, 2
- Ginger, 5 slices
- Scallion, 3 stalks
- Fish sauce, 1 Tbsp
- Salt, a dash
- Cut ginger slices into very fine strips.
- Cut the scallion into small dices. Put it aside.
- If you are using uncooked rice, rinse it under the water 2 times.
- Put 8 cups of water and rice (cooked or uncooked) in a big pot. Use high heat, bring it to a boil.
- Lower the heat to medium, add ginger strips and let it cook for 30 mins. Stir occasionally. Add more water if needed. The congee should be very soupy.
- Add fish sauce to the congee. Stir well.
- Peel the Thousand Year Eggs. Cut them into eight slices, then cut them into dices. Add them to the congee. Mix it well.
- Let it cook for another 15 mins. Taste it. Add a dash of salt if needed.
- Add scallion to the congee. Mix it well. Turn off the heat. Serve.