Egg Whites Congee with Chrysanthemum

(Recipe provided by)


  • Chrysanthemum 12 pieces

  • Cooked rice as appropriate

  • Chinese salted ham 4 slices

  • Chinese mushrooms 3 pieces

  • Egg white 1 egg

  • Dried scallops 3 pieces

  • Spring onion as appropriate

  • Sea salt a pinch

  • Ginger 3 slices


  1. Bring 4 cups of water to the boil, season with sea salt to taste, add ginger slices, Chinese salted ham and dried scallops.

  2. Boil in medium heat for 30 minutes, add the chrysanthemum; turn to low heat for 10 minutes.

  1. Put a suitable amount of cooked rice into the pan to simmer for a while, season with sea salt.

  1. When the soup boils, pour the egg white into the soup and ready to serve.