Pork and Century Egg Congee
A Savory Treat and a Digestive Aid
Pork and century egg congee is a common household meal. It has a thick texture with a smooth mouthfeel which aids digestion, and is a regular favorite among Chinese people. Different places have different methods of preparing pork and century egg congee. Some use cured meat, some use fresh meat. Some add chopped scallions, while some add thin fried crisped dough.
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Ingredients
- 3 ounces (90 grams) lean pork
- 2 century eggs
- 3/4 cup (150 grams) Japonica rice
Seasonings
- 1/2 tablespoon (7 grams) salt
- 1 teaspoon (3 grams) chicken bouillon powder
- 1 teaspoon (5 milliliter) sesame oil
- cooking wine as needed
- corn flour as needed
- a handful of chopped cilantro
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Wash the rice thoroughly and soak in fresh water for half an hour.
- Wash the pork and cut into thin slices. Add some of the salt, chicken bouillon, and a small amount of cooking wine and corn flour, and allow to marinate for 10 minutes.
- Remove the shell of the century egg and cut into small pieces. Finely chop the cilantro.
- Put the appropriate amount of fresh water in a pot and bring to the boil. Add the rice and bring to the boil again, then reduce the heat and simmer for 45 minutes. The congee can very easily solidify during this process, so make sure to pay close attention and stir regularly.
- Put the sliced pork and egg in the pot, add the salt and chicken bouillon powder, then boil on a high heat for 1-2 minutes.
- Add the chopped cilantro and pour in the sesame oil.