How to make congee?
1. Start with high heat to bring the rice and water to boil and lower the heat immediately. If not done fast enough, the congee soup will over flow very quickly.
2. Reduce the heat to very low after it boils. Even if you keep it at medium it will overflow.
3. Keep the lid on when cooking the congee.
4. When the time is up check to see if water is still separate from rice. If so, keep cooking for a little longer. The fully cooked congee should be white, soft and creamy. When you stir, the rice should be evenly distributed in water.
Prepare the add-ons for Century Egg and Lean Pork Congee
- Preserved Duck Egg (Century Egg) – Crack all sides of the shell and peel with the skin. The shell should easily come off. Century eggs are ready to eat so no additional cooking is needed. Slice into 1/4 slices then chop into small pieces. Century eggs can be easily found in most Asian grocery stores and on Amazon.
- Ginger – Ginger is essential for this recipe. Traditionally ginger is peeled, then shredded into very thin strips
- Pork – Use lean pork for this porridge recipe. Slice into thin slices then cut into strips. Marinate with salt, white pepper powder, sesame oil and potato starch. Mix in water to keep the pork moist.
- Green onion – Finely chop green onion to sprinkle on top at the end.
Season the congee
We use salt, white pepper powder, sesame oil to season the congee. Always taste for salt.
What to serve Century Egg congee with?
Congee is seasoned and can certainly be eaten just by itself. You can also serve it with simple stir-fried dishes such as shredded potatoes, bok choy, bean curd, and Chinese pickled vegetables such as ZhaCai! These are delicious combos!
Love century egg? Check out this Century Egg Salad Recipe
Watch Full Video Instruction:
Century Egg and Lean Pork Congee
Equipment
- 1 large pot
Ingredients
- 1 cup rice
- 10 cup water
- 500 g lean pork shredded
- 2 Century Egg sliced
- 1 piece ginger shredded
- 1 green onion finely chopped
Marinate
- 1/4 tsp salt
- 1/8 tsp white pepper powder
- 1/4 tsp potato starch
- 1 tsp sesame oil
- 2-3 tbsp water
Seasoning for Congee
- 3/4 tsp salt
- 1/4 tsp white pepper powder
- 1 tsp sesame oil
Instructions
- Wash one cup of rice thoroughly for two times. Put washed rice in a large pot. Add water. Use a 1:10 ratio for water content. Turn on fire and cook until it boils.
- Remove the lid and reduce the heat to low. Cover again and cook for 30-40 minutes.
- Cut pork tenderloin into slices first, then chop into strips. Remove any tendon or fatty part from the pork.
- Marinate pork with 1/4 tsp salt, white pepper powder, 1/4 tsp potato starch, sesame oil. And mix in 2-3 tbsp of water.
- Remove any packaging that came with your century eggs. Crack the egg shell on all sides. Peel the shell with the skin. Cut century eggs in half, then slice into quarters. Further slice into small pieces.
- Slice one piece of peeled ginger and then cut into thin strips.Finely chop green onion.
- Check on the porridge. It should be a white and creamy consistency. If you can still see water separate from rice, just cook for a little longer.
- Drop in the shredded ginger, mix well, then add century eggs. Add shredded pork in batches to prevent sticking together. Mix everything up to make sure all the ingredients are evenly distributed.
- Season with salt, white pepper powder, drizzle some sesame oil, and top with chopped green onion.
- Serve.
Video