recipe name
recipe name

3-Eggs Chix Congee

3-Eggs Chix Congee

3-Eggs Chix Congee


  • 1 1 kg
    Chix Thigh meat
  • 2 1 kg
    Salted Eggs
  • 2 1 kg
    Century Eggs
  • 2 1 kg
    Chix Eggs
  • Dried Scallops
  • 2 1 kg
    Fresh Scallops, diced
  • Spring Onions
  • Pepper, sesame oil and fish gravy to taste
  • 500ml-1litres of water (add accordingly)
  • 2 cups
    of rice

Cooking Directions

  1. 1) Wash rice and dried scallops. Fill 500ml or half the pot of with water and bring to boil

  2. 2) Once boil, lower to small heat and continue to simmer

  3. 3) Meanwhile, cook salted egg

  4. 4) Diced century eggs, salted eggs, scallops. Chopped up onions to be sprinkle into congee. Cut Chix into strips

  5. 5) Add in sesame oil and all ingredients once rice is half cooked

  6. 6) Continue to stir and add water if it is drying up

  7. 7) Once the texture and consistency is what you want, add pepper and fish gravy to taste

  8. 8) Stir in beaten eggs. Serve warm

Additional Info

Simple, delicious to cook.

Detailed nutritional info