The Classic

The Classic

 

Ingredients

  • 1 free range soft boiled egg
  • 2 teaspoons chilli oil (we recommend Fermenstation’s Noosa Chilli Oil)
  • 2 teaspoons soy sauce (our fave)
  • Fresh ginger, finely julienned
  • Spring onion greens, finely sliced
  • 1 tablespoon crispy fried shallots

Instructions

  1. Prepare the soft boiled egg with semi runny yolk: Bring a pot of water to a gentle boil. Carefully add the egg and cook for 6-7 minutes. Once cooked, remove the egg and place it in a bowl of cold water to stop the cooking process. Peel the egg, halve it lengthwise and set aside.
  2. In a small bowl, mix the chilli oil and soy sauce together. Adjust the proportions according to your taste preference.
  3. Prepare your congee by emptying one packet of Conjo Congee into a bowl. Add one cup (250ml of boiling water), stir and let sit for 60 seconds. Stir once more. 
  4. To assemble: Layer your congee with a drizzle of the chilli oil and soy sauce, the halved soft boiled egg and then garnish with ginger, spring onion, and crispy fried shallots.
  5. Serve immediately and enjoy the hug for your belly!

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We acknowledge this country’s First Nations peoples and their ongoing strength in practising the world’s oldest living culture. We acknowledge the Traditional Owners of the lands and waters on which we live and work, and pay our respect to their Elders past, present and emerging.

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.