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Century Egg Congee with Mussels

Healthier and Stronger with Century Egg Congee with Mussels

Mussels have been used to strengthen the kidneys and increase energy in Chinese medicine. They are also shown to help reduce cholesterol. Adding century eggs makes this congee fresher and smoother as well as imparting a refreshing taste. Eaten frequently, many Cantonese believe it can fortify and cool the blood and strengthen the liver and kidneys.

Kitchen Pro Tips

Fresh mussels have hard shells. If you shake a mussel and hear a rattling sound, then that shows that the mussel is fresh.

Delicious Chinese Century Egg Congee With Mussels
Delicious Chinese Century Egg Congee With Mussels

Ingredients

  • 1 cup (200 grams) Japonica rice
  • 1 egg
  • 1 ¾ ounces (50 grams) mussels

Seasonings (all to taste)

  • scallions
  • ginger
  • salt
  • chicken bouillon powder
  • oyster sauce
  • cooking wine
  • sesame oil
Please see measurements in grams to be more exact for all ingredients and seasonings.

Cooking Directions

  1. Wash and dice the scallions and ginger.
  2. Wash the mussels and place in a pot. Add diced ginger and cooking wine, soak in warm water, then remove the oysters.
  3. Remove the shell, wash, and dice the oysters.
  4. Rinse the Japonica rice, add water as needed, and bring to the boil. Add the diced oyster and reduce to a simmer until it forms a congee.
  5. Add diced century egg, salt, and chicken bouillon powder to taste. Scatter over diced scallions and drizzle oyster sauce and sesame oil before serving.
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