Congee with Scallions and Egg

Step 1

Rinse the jasmine rice under cold water until the water runs mostly clear.

Step 2

Combine the rice, chicken broth, and minced ginger in a large pot and bring to a boil.

Step 3

Reduce the heat to low, partially cover, and simmer for 45 to 50 minutes, stirring occasionally, until the rice breaks down into a thick, porridge-like consistency.

Step 4

While the congee simmers, soft-boil the eggs by cooking in gently boiling water for 6 to 7 minutes, then cool in ice water and peel.

Step 5

Ladle the hot congee into bowls.

Step 6

Halve the eggs and place on top of each bowl.

Step 7

Scatter with sliced scallions and drizzle with soy sauce before serving.