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.
Forkinによるオリジナルレシピ
- 合計時間
- 1 時間 50 分
- 人数
- 4
- 難易度
- 普通
アレルゲン情報： 卵、ごまを含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。
下ごしらえ
材料
材料
- 180 gjasmine rice, rinsed
- 2 lwater
- 250 gpork shoulder, cut into 1-inch pieces
- 2 個ginger, sliced
- 3 個century egg, peeled and diced
- 0.5 小さじsalt
- 0.25 小さじwhite pepper
garnish
- 2 個scallion, chopped
- 1 小さじsesame oil
調理器具
ladle · large pot · knife · cutting board · forks
作り方
手順
- 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.
約10 分
調理のヒント： 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.
約2 分
- 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.
約1 時間 30 分
調理のヒント： 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.
約5 分
- 5
Return the shredded pork to the congee. Stir in the diced century eggs, salt, and white pepper.
約2 分
- 6
Cook for another 5 minutes to allow the flavors to meld.
約5 分
- 7
Ladle the hot congee into bowls. Garnish with chopped scallions and a drizzle of sesame oil before serving.
約1 分
おいしく保存
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.