Preserved Egg and Shredded Chicken Congee



  • White Congee
  • 3 preserved eggs
  • 12 ounces boneless, skinless chicken breasts, cut into strips 2½ inches long by ¼ inch wide and ¼ inch thick


  • 1 tablespoon oyster sauce
  • 2 teaspoons light soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • Pinch of white pepper
  • ¼ cup finely sliced scallions
  • 1 cup Fried Noodles


Begin cooking the congee as directed in the recipe.

Meanwhile, peel the eggs, cut into ½-inch dice, and reserve. Place the chicken in a bowl.

To make the marinade: In a bowl, mix together all of the ingredients. Pour the marinade over the chicken, mix well, and let rest at room temperature while the congee cooks.

After the congee has cooked for 30 minutes, add the diced eggs and stir to mix well. Cook for 15 minutes longer. Raise the heat to high. Add the chicken and its marinade, stir well, and bring the congee to a boil. Turn off the heat.

Transfer to a heated tureen, sprinkle with the scallions, and serve with the fried noodles.