Sweet Fermented Rice with Silkie Chicken Eggs

Why people make this dish

Bro Niu first demonstrated this dish at a postnatal care class — a student had brought along a beautifully aromatic bottle of home-made glutinous rice wine, and there was also a container of the leftover fermented rice lees. He had a student spontaneously offer to demonstrate her version of “fermented rice eggs” — and while the final result was a little too wine-heavy and overcooked (the egg aroma was buried under alcohol), it was a charming moment. Afterwards, Bro Niu shared his own preferred method: the key is to use just enough fermented rice, add the eggs gently into a barely simmering broth, and keep the heat low so the eggs cook through without becoming rubbery or producing excessive foam.

The result is a silky, naturally sweet, warming dessert-tonic. Osmanthus sugar (a common ingredient in traditional southern Chinese sweets) adds a floral fragrance and its own mildly beneficial properties — moistening the lungs, soothing the liver, and refreshing the breath. For women, this dish is particularly associated with brightening the complexion, supporting bust fullness (through blood-nourishing effect), and nourishing yin and blood — hence its reputation as a “women’s friend.”

Who it suits / who should be cautious

• Suitable for women of all ages; especially associated with benefit for new mothers (from around day 5 postpartum onwards), women with blood deficiency, or anyone seeking a gentle warming dessert
• Breastfeeding mothers: enjoy after feeding, not before, to minimise alcohol in milk
• Suitable for women with yin deficiency and loose stools
• Those with a cold constitution or mild menstrual irregularity can take this during and around the menstrual period
• Suitable 2–3 times per week; if you prefer a cooler version, substitute rock sugar for osmanthus sugar

Why these ingredients (the food-therapy logic)

• Sweet fermented rice (jiu niang): The mash left after glutinous rice fermentation; sweet and gently warming. Associated with improving circulation, warming the stomach, expelling cold, stimulating lactation, and aiding digestion.
• Silkie chicken eggs (zhu si ji dan): Nutritionally similar to ordinary eggs but with a reputation in food-therapy for being more nourishing and less heating than regular chicken eggs; higher in melanin and certain trace minerals.
• Osmanthus sugar (gui hua tang): Made from osmanthus flowers preserved in sugar; in food-therapy, associated with moistening the lungs, generating fluids, soothing liver qi, and clearing bad breath. Sold in Nan Huo (southern goods) shops. If unavailable, substitute rock sugar.

Ingredients (2–3 servings)

Ingredient	Amount	Notes
Sweet fermented rice	3 tablespoons	Available at Asian grocery stores
Silkie chicken eggs	3 eggs	Or use regular free-range eggs
Osmanthus sugar	2 tablespoons	Substitute rock sugar if unavailable
Water	2 bowls (~400 ml)

Method

1. Break each silkie chicken egg individually into a small bowl first and set aside.
2. Combine the fermented rice with 2 bowls of water in a small pot. Stir gently to dissolve.
3. Bring to a boil over medium-low heat, then add the osmanthus sugar and stir to dissolve.
4. Once the broth is gently simmering (not aggressively boiling), carefully add the eggs one by one.
5. Reduce to the lowest heat setting. Using chopsticks, gently stir the surface just enough to keep the eggs from sticking together.
6. Allow the eggs to cook until just set — they should be fully cooked through but still silky and tender, not rubbery.
7. Ladle into bowls and serve warm.

Bro Niu’s tips

The technique that makes this dessert truly special is using low, steady heat for the eggs. Eggs cooked gently in a barely-simmering broth come out silky smooth and fragrant — rubbery eggs with excess foam on top are a sign the heat was too high. Osmanthus sugar and sweet fermented rice are both available at traditional southern Chinese goods shops (nan huo dian). If osmanthus sugar is not available, rock sugar makes a perfectly fine substitute. Suitable 2–3 times per week.

Community questions answered (selected)

• Q (reader with yin deficiency): How many times per week is this suitable? Bro Niu: You can have this 2–3 times per week. If your constitution runs warm, use rock sugar instead of osmanthus sugar — it is slightly more cooling.

• Q (Angel): Can this be taken during the menstrual period? Bro Niu: Yes, this dish can be eaten during your period — it is fine.

• Q (reader — new mother): From how many days after birth can I start taking the fermented rice? Bro Niu: From around day 5 postpartum, you can begin. If breastfeeding, it is best to eat it after a feed rather than before, to minimise the small amount of alcohol that may pass into the milk.

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Published May 7, 2020 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.