I cleaned the salted egg, then put the egg in the porridge to boil together. You can do this anytime during the entire cooking process. The idea is to cook the egg, just like cooking and hard-boiled egg. After that, remove the egg from the porridge. Crack to remove the shell, and there you go.

Hi Hussein,
There is no standard thickness for Chinese porridge, and you can do it according to your preference.
I don’t think stirring can shorten the cooking time. However, you can try the ‘Frozen Method’ I mentioned in the article. It works.
Thanks,
KP Kwan

@KP Kwan, hi this was delicious , mine was a little thick but I liked it like that , is there a desirable thickness? When mine was nearly cooked I used a whisk as I saw it somewhere else they said it shortens cooking time ., do you think this is ok ? Thanks

I would suggest you turn off the heat and reheat only when you want to serve instead of keeping it warm for the whole day. I am not sure the reason as I have not tried that before.

Want to ask, if i sit the congee with low heat on my stove all day long after i finished cooked. In order to keep my congee still warm.
Then why my congee texture become watery? How can i do to make my congee texture still silky and smooth all day long?
Thanks you

Ps: i also use your rice and water ratio

Thank you!

Hi Daniel,
You can add the fresh scallop at the later stage, as long as it is soft and the flavor is released. The dried scallop is commonly used to make porridge, and that should be added to the porridge earlier.
KP Kwan

If I want to make scallop porridge, using hokkaido fresh scallops. At which point do i add the scallops? Do I leave them in the whole cooking process?

Thanks,
Daniel

That is a nice gesture to warm his heart. I hope all of you will enjoy the porridge.