1000 YEAR OLD EGG CONGEE | Kwai Chi's World - Kwai Chi's World

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1000 YEAR OLD EGG CONGEE

Get a cup of rinsed long grain rice and put in a large pot with 1.5 litres of water.
Boil for 30 minutes with the lid on then add 2 eggs halved then quartered.
Add 1 chopped and halved leek then simmer for a further 10 minutes.
Add 1 tablespoons of soy sauce (kikoman C00039) or more to taste.

You can finish with a sprinkle of chopped spring onion and some chopped dough sticks (available from Chinese bakeries)

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