Congee is a traditional Asian rice porridge which is often eaten for breakfast or as a side dish as a rice substitute. This one incorporates the flavours of salty duck eggs, chillies and peppercorns for a spicy gourmet flavour twist.
- Bring a large saucepan of water to the boil. Blanch gai choy for 10 seconds or until tender crisp. Transfer to a bowl of iced water to refresh. Drain well and pat dry with kitchen paper.
- Combine the mustard seeds, vinegar, shaoxing wine, sugar, salt, white and Sichuan peppercorns, star anise and water in a small saucepan over high heat. Bring to boil. Remove from heat and set aside to cool. Transfer gai choy and pickling liquid to a jar. Cover and place in the fridge for 24 hours to 1 week to develop the flavours.
- To make the congee, combine the ginger and remaining water in a saucepan. Place over high heat and bring to the boil. Reduce heat to medium-low and add the rice. Cook, stirring regularly to prevent sticking on the base of the pan, for 45 minutes or until rice is broken up and mixture thickens. Add more water if congee thickens too quickly.
- Meanwhile, cook the eggs in a saucepan of boiling water for 7 1/2 minutes or until cooked through. Refresh under cold running water to stop the cooking process. When cool enough to handle, peel and cut in half lengthways.
- Spoon congee among serving bowls. Top with salted egg, pickled gai choy, green onions, chilli and rousong, if desired. Drizzle with soy sauce and serve immediately.
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