Green Oakleaf & Century Egg Congee
Silky jasmine rice congee meets Aeroveg Green Oakleaf and the deep, savoury richness of century egg — a quietly luxurious Singapore breakfast in under 35 minutes.
There's something deeply comforting about a bowl of silky congee on a slow morning — and Aeroveg Green Oakleaf transforms it from a plain staple into something genuinely special. The leaves are mild, slightly sweet, and delicate enough to wilt into the hot rice porridge at the very last moment, adding colour and a quiet freshness that cuts through the richness of the century egg. Century egg congee is a beloved breakfast across Singapore and much of Asia, and this version is as restorative as it is effortless to put together.
Method
- Start the congee. Add the rinsed rice and stock to a medium pot. Bring to a rolling boil over high heat, then reduce to a gentle simmer.
- Cook until silky. Simmer uncovered for 25–30 minutes, stirring occasionally, until the rice has broken down into a thick, creamy porridge. Add a splash more water if it thickens too quickly.
- Season. Stir in the soy sauce, sesame oil, and a generous pinch of white pepper. Taste and adjust.
- Wilt the greens. Turn off the heat. Add the Aeroveg Green Oakleaf and stir gently — the residual heat will wilt the leaves in about 60 seconds while keeping them tender and bright.
- Serve. Ladle into deep bowls. Top with the century egg quarters, julienned ginger, spring onions, and a handful of fried shallots. Serve immediately.
Aeroveg Tip: Green Oakleaf is delicate — add it off the heat, right at the end. It wilts almost instantly and will turn limp and dull if left in a hot pan for too long. The residual warmth of the congee is all it needs.