Century Egg Congee With Pork (Pi Dan Shou Rou Zhou)
As a popular Chinese porridge, Century Egg Congee is available in almost all porridge and noodle shops, tea houses, and even general restaurants. Even KFC in China had it as one of the main features of breakfast, which shows its popularity.
Servings 4
Ingredients
- 75 g of Thai fragrant rice
- 75 g of Chinese pearl rice
- 2000 ml water
- 2-3 preserved eggs century eggs (sometimes we call it thousand year old egg congee)
- 1/3 small strips of pork loin
- 1 or 2 Green onions
- A small amount of ginger
- Seasonings: 1 tsp salt 1 tsp chicken bouillon, a little sesame oil
Instructions
- Fragrant rice and pearl rice is slightly washed, add a drop of vegetable oil (I use corn oil) and mix well, let stand for 1 hour.
- The preserved egg is peeled and washed, cut into large pieces.
- The pork is soaked in water for more than 3 hours in advance, the water is changed several times. This is until no blood seeps out.
- Add the water into a pot, the pork is put in, slowly bring up to heat over low heat.
- Clean off the top of the water.
- Add the rice to the pot of the pork.
- Bring to a boil, stirring several times to prevent sticking.
- Remove the pork; turn to low heat and cover.
- After the pork has cooled a bit, tear apart.
- After the rice has begun to grow, add the pork.
- Add preserved egg.
- Turn the heat up and bring to a boil. Once the water begins to boil, turn the heat back down to low and simmer until the rice has finished cooking.
- Add the green onion and ginger, stir evenly.
- Add salt to taste.
- Add a small amount of chicken bouillon.
- Add a few drops of sesame oil, stir evenly, turn off the heat.