Century Egg and Pork Congee
This comforting congee features tender pork and the unique flavor of century eggs, simmered in a savory rice porridge. It's a classic Chinese breakfast that is both nourishing and easy to digest. Perfect for a chilly morning or a light meal.
وصفة أصلية من Forkin
- الوقت الإجمالي
- 1 س 50 د
- عدد الحصص
- 4
- الصعوبة
- متوسطة
معلومات مسببات الحساسية: قد تحتوي على بيض وسمسم. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.
تحضير المكوّنات
المكوّنات
المكوّنات
- 180 gjasmine rice, rinsed
- 2 lwater
- 250 gpork shoulder, cut into 1-inch pieces
- 2 قطعةginger, sliced
- 3 قطعةcentury egg, peeled and diced
- 0.5 ملعقة صغيرةsalt
- 0.25 ملعقة صغيرةwhite pepper
garnish
- 2 قطعةscallion, chopped
- 1 ملعقة صغيرةsesame oil
الأدوات
ladle · large pot · knife · cutting board · forks
طريقة التحضير
خطوة بخطوة
- 1
Combine the rinsed jasmine rice and water in a large pot. Bring to a boil over high heat, then reduce the heat to low.
حوالي 10 د
ملاحظة الطاهي: Soaking the rice for 30 minutes before cooking can help it break down faster.
- 2
Add the pork shoulder and sliced ginger to the pot. Stir well to combine.
حوالي 2 د
- 3
Cover the pot and simmer for 90 minutes, stirring occasionally to prevent the rice from sticking to the bottom. The rice should break down into a thick porridge.
حوالي 1 س 30 د
ملاحظة الطاهي: If the congee becomes too thick, add a little more hot water.
- 4
Remove the cooked pork shoulder from the pot and shred it using two forks. Discard the ginger slices.
حوالي 5 د
- 5
Return the shredded pork to the congee. Stir in the diced century eggs, salt, and white pepper.
حوالي 2 د
- 6
Cook for another 5 minutes to allow the flavors to meld.
حوالي 5 د
- 7
Ladle the hot congee into bowls. Garnish with chopped scallions and a drizzle of sesame oil before serving.
حوالي 1 د
حافظ على جودتها
Store leftover congee in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water or broth if it's too thick.