Pork and Duck Egg Congee
Strengthen Yin, Fortify Blood, and Quench Your Thirst
In Chinese medicine, salted duck egg is believed to strengthen yin and clear the lungs. It nourishes the muscles and moisturizes the skin. Combined with lean meat, this pork and duck egg congee is fragrant, strengthening yin, fortifying the blood, and quenching thirst. It is particularly suitable for those recovering from illness, children with poor nutrition, and those who suffer from irritable bowel syndrome and constipation.
Cantonese Kitchen Tips
After the congee has been cooked, one may add youtiao strips or stir-fried vegetables to it for extra flavor.
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Ingredients
- 2 cups (300g) congee base
- 1 ¾ ounces (50g) lean meat
- 1 salted duck egg
Seasonings (all to taste)
- scallions
- salt
- chicken bouillon powder
- ground pepper
- starch
- vegetable oil
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Cut out the yolk from the salted duck egg and cut it up together with the egg white. Wash and dice the scallions.
- Cut the lean meat into 1centimeter (half-inch) cubes. Mix together with salt, water, and starch and leave for at least 15 minutes.
- Heat oil in a pan. Add the meat and stir-fry until it is around 60% done.
- Add the duck egg and stir fry until it begins to bubble. Add the congee base and bring to a boil. Add chicken bouillon powder and ground pepper to taste.
- Serve in bowls, sprinkling over chopped scallions.