Cook the rice mixture into a soft porridge, then add diced butternut squash and simmer with the lid on for 7-8 minutes until tender.

Add the boiled salted duck egg to the pot and mash it into the congee. Add a little MSG if desired. The salted egg is already salty, so you don't need to add extra salt.

Ladle into a bowl, top with sliced onion, chopped green onion, and chopped garlic chives. Sprinkle with black pepper and serve hot.