3-Eggs Chix Congee


by: Priscilla

Simple, delicious to cook.


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serves: 3

1 Chix Thigh meat

2 Salted Eggs

2 Century Eggs

2 Chix Eggs

Dried Scallops

2 Fresh Scallops, diced

Spring Onions

Pepper, sesame oil and fish gravy to taste

500ml-1litres of water (add accordingly)

2 cups of rice

Nutrition Facts
3-Eggs Chix Congee

Servings Per Recipe: 3

Amount per Serving

Calories: 576

  • Total Fat: 14.4 g
  •     Saturated Fat: 4.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 667.3 mg
  • Sodium: 287.6 mg
  • Total Carbs: 81.7 g
  •     Dietary Fiber: 6.8 g
  •     Sugars: 3.7 g
  • Protein: 31.8 g

how is this calculated?

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1.  1) Wash rice and dried scallops. Fill 500ml or half the pot of with water and bring to boil

2.  2) Once boil, lower to small heat and continue to simmer

3.  3) Meanwhile, cook salted egg

4.  4) Diced century eggs, salted eggs, scallops. Chopped up onions to be sprinkle into congee. Cut Chix into strips

5.  5) Add in sesame oil and all ingredients once rice is half cooked

6.  6) Continue to stir and add water if it is drying up

7.  7) Once the texture and consistency is what you want, add pepper and fish gravy to taste

8.  8) Stir in beaten eggs. Serve warm

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