Poached egg & congee rice

Poached egg & congee rice

Posh Eggs
35 mins
Louise Hagger

This is a cleansing bowl of comfort. The rice is cooked to a soft, creamy porridge and the poached egg adds a glorious richness.


Quantity Ingredient
3 spring onions
3 cm piece root ginger, peeled
2 garlic cloves
1 tablespoon groundnut oil
120g jasmine rice
80ml shaoxing rice wine
1 litre hot vegetable stock
1 1/2 tablespoons soy sauce
1 tablespoon chinese rice wine vinegar
140g shredded spring greens
2 eggs
freshly ground black pepper

To serve

Quantity Ingredient
pinch chilli flakes
handful roasted unsalted peanuts, roughly chopped
small handful coriander leaves
1 lime, cut into wedges


  1. Whizz the spring onions, ginger and garlic in a food processor until finely chopped (or chop by hand). Heat the oil in a large pan, add the ginger and spring onion mix and fry for a couple of minutes over medium heat. Stir through the rice, then pour in the rice wine and let it bubble for 1–2 minutes, until reduced a little. Pour in the stock, soy sauce and rice vinegar and gently simmer for 25 minutes, stirring now and then. At the 20-minute mark, stir through the shredded greens to wilt. The rice should be really soft and the stock thickened and soupy. Taste to check the seasoning.
  2. Meanwhile, poach your eggs by filling a pan up to about 5 cm with water and bring to the boil. Reduce the heat right down to a shudder. In turn, crack each egg into a teacup and gently slide it into the water, at separate sides of the pan. Cook for 2½ minutes, or until the whites have set.
  3. Spoon the congee between warmed bowls and top each with a poached egg, a pinch of chilli flakes, roasted peanuts and a few coriander leaves. Serve with lime wedges to squeeze.
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