Steps
- Boil 2 eggs in a small pan of water for 6 minutes. Transfer to cold water, cool, and peel.
- Dissolve 1 tablespoon of granulated sugar in 300ml of soy sauce and 75ml of water. Submerge the eggs, cover, and refrigerate for at least 2 hours.
- Rinse 100g of sushi rice until the water runs clear. Bring to a boil with 500ml of chicken broth, then simmer gently for 25 minutes, until soft and soupy; add water as needed.
- Stir in 100g of shredded cooked chicken leg meat, 1 thumb-sized peeled finely chopped piece of ginger, and 25g of butter. Heat until the chicken is piping hot and the butter melts; season to taste.
- Halve the drained eggs and place over the congee. Add 2 finely sliced scallions and 25g of crushed roasted peanuts, then finish with cilantro, sriracha, and a little egg marinade.