Printed July 28, 2026
Black Sesame Congee with Crispy Shallots and Century Egg
This striking charcoal-hued rice porridge marries the nutty richness of black sesame with the umami punch of preserved century egg. A breakfast that transforms humble ingredients into something utterly mesmerizing.
Ingredients
- 1 cup jasmine rice
- 8 cups water
- 1/2 cup black sesame seeds
- 2 century eggs, peeled and quartered
- 4 shallots, thinly sliced
- 3 tablespoons neutral oil
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons sugar
- 1/4 teaspoon white pepper
- 2 scallions, thinly sliced
- Fresh cilantro for garnish
- Salt to taste
Preparation
Century eggs—with their jade-green yolks and translucent amber whites—have captivated adventurous eaters for generations. When paired with the earthy sweetness of black sesame, they create a breakfast that's both comforting and conversation-starting.
Prepare the Black Sesame Paste: Toast the black sesame seeds in a dry skillet over medium heat for 3-4 minutes until fragrant. Transfer to a spice grinder or food processor and grind to a coarse paste, adding a tablespoon of water if needed.
Cook the Congee: Rinse the rice thoroughly until water runs clear. Combine rice and 8 cups water in a large pot. Bring to a boil, then reduce heat to low. Simmer for 60-75 minutes, stirring occasionally to prevent sticking, until rice breaks down into a creamy porridge.
Fry the Shallots: While congee cooks, heat neutral oil in a small pan over medium heat. Add sliced shallots and fry until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Reserve the shallot oil.
Finish the Dish: Stir the black sesame paste into the cooked congee along with soy sauce, sesame oil, sugar, white pepper, and salt to taste. The congee should take on a beautiful dark grey color.
Serve: Ladle the hot congee into bowls. Top each portion with century egg quarters, crispy shallots, scallions, and fresh cilantro. Drizzle with the reserved shallot oil. The contrast between the silky congee and the complex, mineral flavors of the century egg is utterly addictive.
