Ingredients
2 preserved century eggs, 100 g (about 1/2 cup) short-grain rice, 50 g (about 1/3 cup) dried mussels, 1000 ml (about 4 cups) water.
Seasonings
15 g sesame oil, 5 g each of salt and cooking wine.
Instructions
1. Remove the shells from the preserved eggs (century eggs) and cut them into small dice; soak the dried mussels in hot water until softened, clean them thoroughly, place in a bowl with cooking wine, and steam until fully tender.
2. Rinse the round-grained rice until clean, place it in a pot with water and bring to a boil over high heat, then add the dried mussels, century eggs, and salt, and cook into a congee; finally, drizzle with sesame oil. This congee is savory and perfectly seasoned.