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Ingredients1 h 55 m servings 252 cals
Original recipe yields 4 servings
- Combine water, chicken broth, and rice in a pot; bring to a boil. Reduce heat and add ginger. Cook, stirring occasionally to prevent sticking, until rice is fluffy, about 1 hour 30 minutes. Stir in preserved eggs.
- Combine cod slices, rice wine, sesame oil, soy sauce, and white pepper in a bowl. Add to the pot; cook until tender, about 5 minutes. Stir salt in gently.
- Ladle congee into serving bowls; garnish with green onion.
Per Serving: 252 calories; 3.8 g fat; 39.1 g carbohydrates; 12.5 g protein; 128 mg cholesterol; 1014 mg sodium. Full nutrition