Comforting rice porridge finished with a silky egg and green onion.
1 eggChicken eggs
6 gGinger
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10 gGreen onion
0.5 cupJasmine Rice
2.25 cupsWater
1 tspSoy Sauce
To tasteSalt
Rinse the rice and combine it with the water and ginger in a saucepan. Bring to a boil.
Lower the heat and simmer, stirring occasionally, until the rice breaks down and the congee is creamy, 35 minutes.
Whisk the egg, pour it into the hot congee in a thin stream, and stir gently for 1 minute. Season with soy sauce and salt, then top with green onion.