Sweet Fermented Rice with Silkie Chicken Eggs

Why people make this dish

Nourilo 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, Nourilo 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.”

Method

1. Break each silkie chicken egg individually into a small bowl first and set aside.
2. Combine the fermented rice with 600 ml 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.

Nourilo’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.