This rice porridge is a favourite brunch item served in traditional Chinese dim sum restaurants.
Despite its name, a hundred-year egg has not been around for 100 years! It is an egg, usually from a duck, that has been preserved for 100 days. Look for them in Chinese markets, also known as 'century eggs' or 'thousand-year old eggs'.
I think the issue people are having with the water-rice ratio is the result of the author using a different definition of a "cup" of rice. Chinese people use the little cup that comes with a rice cooker to measure rice, roughly pronounced as "muk" and is maybe half (or even less) than a standard measurement cup. Congee is generally made with a water to rice ratio of around 10:1. possibly greater. This recipe implies 5:1 which is far too little water. Hope this helps. - 16 Feb 2010 (Review from Allrecipes US | Canada)
Hi Caroline, Really enjoy your reviews. Here is what I found on your question below: "Hundred Year Egg Also called century egg, thousand-year egg and Ming Dynasty egg , these are (usually) chicken eggs preserved by being covered with lime, ashes and salt before being shallowly buried for 100 days. The lime "petrifies" the egg and makes it appear that it has been buried for at least a century. After the black outer coating and shell are removed, a firm, amber-colored white and creamy, dark green yolk are revealed. They will keep at room temperature for up to 2 weeks or up to a month in the fridge . Hundred Year Eggs are usually eaten uncooked as an appetizer, often with accompaniments such as soy sauce or minced ginger. The flavour is pungent and cheeselike." This isn't my taste and would probably just use 2 hard cooked chicken eggs if I was making this recipe. - 13 Mar 2005 (Review from Allrecipes US | Canada)
This recipe is completly authentic and delicious! For anyone who hasn't had the benefit of having the recipe passed down from their mom...this is it! Be sure to let the rice "marinade" in the oil and salt otherwise the congee will not have a creamy consistency. - 13 Mar 2005 (Review from Allrecipes US | Canada)