1.5 cups of rice
4 litres of water
1 or two century eggs cut into 8ths
1 desert spoon of chicken stock powder
1 spring onion finely slices to garnish
Note: The key to this recipe is the simplicity of the dish and the delicate flavours, cooking in chicken stock or with soy sauce tends to detract from rather than improve the result.
Boil the rice gently until it becomes a creamy porridge. This seems to take a bit more than an hour. Skim the top after the first 20 minutes to remove impurities.
When the porridge is cooked, add the stock powder and the thousand year egg. Stir well and simmer for a further ten minutes or so.
Serve sprinkled with chopped spring onion and some croutons if you like.