- 1 cup leftover rice
- 2 cup hot water
- 1 century egg, boiled, cut into 8 pieces
- Combine the leftover rice and hot water in a pot, cook and stir continuously until creamy and thick.
- Add more water to reduce the thickness if desired. Ladle the congee into a bowl, arrange the century egg slices on top.
- Drizzle the Lee Kum Kee Premium Soy Sauce and Yeo’s Sesame Oil on top.
- Serve hot.
Product used in recipe
- Lee Kum Kee - Premium Dark Soy Sauce
- Yeo's - Pure Sesame Oil