I've had some chicken eggs in brine in the fridge for over two months now .. when they were supposed to be in there only for a month. So tonight, I decided to have some porridge / jook / congee for dinner. I had to cook it quickly so I used the pressure cooker and raw rice, with a 5 to 1 water to rice ratio. I also added some peanuts. After 15 mins, the rice was cooked but it wasn't broken up enough. But I was late and I was hungry enough to eat it as is.Tonights porridge was served with dark and light soy sauce, pepper and fried shallots. The salted chicken eggs were OK. I had put some szechuan pepper in the brine and was a little disappointed that I couldn't taste any pepper when eating the egg white. The yolk however, had a subtle peppery flavour.
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