Serves 4 to 6
1 cup rice, washed and drained
½ cup glutinous rice, washed and drained
2 tbsp oil
2 century eggs, cut into small pieces
2 hardboiled egg, mashed
10 oz meat, cut into small cubes
1 ¾ oz dried scallops, soaked in water and break in pieces
2 tbsp shredded young ginger
2 tbsp sesame oil
Salt and pepper to taste
Mix oil and both varieties of washed rice in a pot and leave for 10 mins.
Add 3 quarts of water to the rice and boil for 20 mins.
Spoon the rest of the ingredients and continue to simmer on low heat for 20 mins until congee is cooked.
Season to taste and remove from heat. Serve garnished with scallions, fried shallots and finely shredded Chinese celery.