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Rice Congee with a Salty Duck Egg

Soups and Congees

Rice Congee with a Salty Duck Egg
½ cup jasmine rice
1 teaspoon vegetable oil
1 teaspoon sea salt
1/4 cup thin soy sauce
1 Tablespoon sesame oil
1 salty duck egg hard cooked, peeled, and cut into eight pieces
2 scallions, angle-slice
1 red chili pepper, seeded and slivered
10 sprigs fresh coriander, stems saved for another purpose
1. Bring rice, oil, and salt to the boil, reduce the heat and simmer for ninety minutes stirring often. This volume will be reduced by about half.
2. Set rest of the ingredients out for diners to help themselves or put one portion into each bowl of the hot congee. Note: These amounts are for four diners, double for eight, etc.

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