Century Egg Congee
Congee is a kind of rice porridge that you boil with water and rice until the rice expands to make a kind of gruel texture. Preserved egg congee has a great balance of flavorful stewed pork blended in the congee combined with the silkiness of the century egg.
- Prep Time: 30 minutes
- Cook Time: 1 1/2 hours
- Total Time: 52 minute
- Yield: 2-3 1x
- Category: Soup
- Method: Boil
- Cuisine: Chinese
Ingredients
- 1 pound of lean pork, 1-inch cubes
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1 cup of rice, rinsed and drained
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2.8L water
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1 ½ tablespoons of salt
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1 sprig of green onion (garnish)
Instructions
1. Bring 2.8L of water to boil on high heat. Parboil lean pork for 2 minutes and then rinse with cold water
2. Once water is boiling, pour in rice and lean pork. Use two chopsticks to separate the lid and pot for partial aeration. Reduce heat to medium-low. Stir congee every 15-20 minutes to prevent congee from burning and sticking to the bottom of the pot.
3. Cook congee for 1 ½ hours or until desired thickness is reached.
4. Peel preserved egg shell and slice into ½ inch pieces. Pour in eggs for the last 20 minutes of cooking congee.
5. Add 1 tablespoon of salt to taste and serve. Garnish with green onions and serve with a Chinese donut.
Notes
- Cube lean pork into 1-inch increments
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Rinse rice 3 times with cold water
Keywords: Preserved egg congee, century egg congee, 1000 egg story
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