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.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 1 t 50 min
- Annoksia
- 4
- Vaikeustaso
- Keskitaso
Allergeenitiedot: saattaa sisältää seuraavia: kananmunat ja seesami. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
Ainesosat
- 180 gjasmine rice, rinsed
- 2 lwater
- 250 gpork shoulder, cut into 1-inch pieces
- 2 kplginger, sliced
- 3 kplcentury egg, peeled and diced
- 0,5 tlsalt
- 0,25 tlwhite pepper
garnish
- 2 kplscallion, chopped
- 1 tlsesame oil
Välineet
ladle · large pot · knife · cutting board · forks
Valmistusohje
Vaihe vaiheelta
- 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.
Noin 10 min
Kokin vinkki: 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.
Noin 2 min
- 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.
Noin 1 t 30 min
Kokin vinkki: 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.
Noin 5 min
- 5
Return the shredded pork to the congee. Stir in the diced century eggs, salt, and white pepper.
Noin 2 min
- 6
Cook for another 5 minutes to allow the flavors to meld.
Noin 5 min
- 7
Ladle the hot congee into bowls. Garnish with chopped scallions and a drizzle of sesame oil before serving.
Noin 1 min
Säilytä hyvänä
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.