Century Egg and Chicken Congee


When I posted on the DiS! Facebook Page that I was so stoked about making Congee I got a lot of “huh?” and “what?” Well, gentle readers, I wouldn’t expect most of you to know what Congee is. I had no idea what the hell it was until I entered college and was, with some frequency, the token white girl in a group of Asians. Seriously.

On weekend nights we’d head down to Third Ave to what is probably the last remnant from Pittsburgh’s Chinatown (yeah, there was one!), Chinatown Inn. One of my most favorite-est places on the planet! Oh how I miss your karaoke, shrimp egg rolls, and cheap Sapporo.

Here are some pictures of me at Chinatown Inn–granted, these are from 2008 or 2009, but I basically look exactly like I did back when I was in college in 2001 (and the way I do now. Same hair!):


Eating a shrimp egg roll and drinking big Sapporo. YES.


Iris & Me belting out—something. And, apparently, wearing the same outfit.

BEST CHINESE RESTAURANT EVER! And Happy Birthday to Iris! She’s celebrating her 29th birthday today!

(For the 5th time).

Anyway, when we’d go, we’d always end up with a bowl of yummy pork and century egg congee; I have been trying to make a reasonable facsimile of the Chinatown Inn congee for years now–and finally–FINALLY!–I came across a recipe that worked. And this is a retro recipe! I used the basic recipe from Gloria Bley Miller’s Chinese food compendium, The 1000 Recipe Chinese Cookbook, written in 1966. (It’s a pretty good cookbook, btw. One that I would recommend).


Well, ain’t that easy? From that basic recipe you can go in a whole bunch of directions (see last photo). But me? I wanted Century Egg.

Now, some notes on the Century Egg (or Thousand-Year Egg, or Hundred-Year Egg, or Millennium Egg). They are preserved duck eggs. I did a little research and apparently these eggs are one of those “we eat it so you don’t have to” bizarre foods. Really? Are they that gross?

DSCF5623[1] DSCF5628[1] DSCF5629[1] DSCF5624[1]

OK, I guess they do look sorta weird. And they have the warning “IF HAVING DAMAGEDLY AND GOES BAD PLEASE DON’T BE EDIBLE.” Why I took to them so quickly, who knows. I guess the way to best describe them is that the outside is like Jell-O and the inside yolk is very creamy. I dunno. It works in the soup!

chicken egg congee

Anyway, quick rundown as to what I did for my version: I first boiled 2 bone-in chicken breasts with some scallions and ginger. Once cooked, I shredded the chicken and set it aside. In the water I used for the chicken, I cooked the rice as directed. At the end, I stirred in the chicken, some soy sauce and sesame oil, chopped century eggs, salt and pepper.

Here is the finished product!

Century Egg Congee

I guess I went more of a Korean route (in Korea, congee is also called Juk), since I ate it with some kimchi and cold barley tea.

Let me tell you what makes a good congee–it’s what you put in it when you serve it. Congee is designed to be ultra-mild. It is eaten as a breakfast in China and and is recommended for folks who have tummy aches–or are hungover.

I think that the key is sesame oil and scallions. Lots and lots of scallions.

And since I’ve been taking a trip in the wayback machine to 2001, my college years, this is as good a time as any to talk about the BEST NEWS EVER. Or at least what I hope is THE BEST NEWS EVER. There is a rumor circulating that the BEST BAND EVER will be reuniting on Sunday during the MTV VMA telecast. That band?



OMG, the only thing better than *NSYNC is NKOTB.

Be still my beating heart. The last time they performed live together was 2003 (Bee Gees a cappella!!!). That is 10 years too long. This. Must. Happen.

This news thrilled me so much that on Tuesday night I popped in my Live at Madison Square Garden DVD and danced to the entire 90 minute concert. It is scary how much of the choreography is still with me. I wish I could say the same thing about basic math. Or my computer passwords. Or where I left my keys.

So, let’s say that they are indeed appearing at the VMAs. What song(s) do you think they will (or should) perform?

“Bye, Bye, Bye” is a must, right?

Oh, and maybe they can bring 1999 Britney with them!

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0 Responses to Century Egg and Chicken Congee

  1. Perdita says:

    I love congee, but never found a good recipe. Thanks for this one!

    How odd, the whole “this food is yuk” thing on the internet. I’ve found some pretty normal foods treated that way over the years TBH. Sometimes I wonder if people posting it know they’re making themselves look a bit culturally limited to others all over the world!

    • Yinzerella says:

      I will try anything once.
      Now, after I’ve had it I can go on and on about how gross it might be–but not before!
      (only exceptions–bugs, cat, dog, and those Philippino egg things with the chick inside).

      • Ahem, it’s Filipino.., and it’s called Balut. I used to eat it when I was a kid, but then realized how disgusting it was. I tried eating some last year and posted on it. Complete failure. We have a family reunion next week and I think we’re going to try to eat them. Pure nastiness.

        When I first heard of the nsync reunion, I actually thought of you!

        • Yinzerella says:

          Sorry for the misspelling. Yes, BALUT. I think it was in your post that I saw one the last time. Yeah, I just can’t get my head around that one.
          Let me know how your next attempt with one goes!

  2. rusty cunningham says:

    I have absolutely no idea what you’re talking about in todays blog. I just want to know what & how you are singing into that microphone?
    Haha – Phunny Filopinos!

    • Yinzerella says:

      Iris thinks it may have been “Living on a Prayer.”

      But it could have been any number of songs–“Total Eclipse of the Heart,” “Like a Prayer,” “I Will Always Love You,” the list goes on and on and on.

  3. Micha says:

    “*NmuthafuckinSYNC!!!! Woot!

  4. Sarah says:

    When my friend and I were walking into the Legends of Summer tour last week we were musing if this reunion could ever happen. She swore it could not, because JT is obviously too talented. And then this happens.

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