Luxurious Chinese Breakfast Feast: Scrumptious Congee with Soy Sauce Eggs and Crispy Fried Radish Cakes

Allergens

Egg, Soy (contains soy sauce)

Ingredients

• 1 cup jasmine rice, rinsed and drained
• 4 cups water
• 2 large eggs
• 3 tbsp soy sauce
• 2 tsp sugar
• 1 tsp sesame oil
• 1/2 tsp salt
• 2 radishes, peeled and grated
• 1 cup all
• purpose flour
• 1/2 cup cornstarch
• 1 tbsp baking powder
• 1/4 tsp salt
• Vegetable oil for frying
• Green onions, sliced (for garnish)
• Fried shallots (for garnish)

Instructions

1. In a large pot, combine the rinsed jasmine rice and water. Bring to a boil over high heat, then reduce the heat to low and simmer for 15 minutes or until the rice is cooked and has absorbed the water, stirring occasionally. Remove from heat and set aside.
2. In a medium bowl, whisk together eggs, soy sauce, sugar, sesame oil, and salt. Set aside.
3. Prepare the radish cakes by mixing grated radishes, flour, cornstarch, baking powder, and salt in a large bowl until well combined. Divide the dough into 12 equal portions and shape them into round patties.
4. Heat about 1 inch of vegetable oil in a frying pan over medium heat. Fry the radish cakes for 3 4 minutes on each side or until golden brown and crispy, then drain on paper towels.
5. Add the egg mixture to the pot with the cooked congee, stirring well to combine. Cook over low heat for about 2 minutes, stirring constantly, until the eggs are fully cooked and the congee has thickened.
6. Serve the congee in two deep bowls, ladling the egg infused rice into each bowl. Top with three radish cakes per serving. Garnish with sliced green onions and fried shallots.

Chef’s Insight

To achieve the perfect consistency for the congee, add more water if needed during the cooking process.

Notes

For an extra touch of luxury, garnish with a sprinkle of sesame seeds or drizzle of Chinese black vinegar.