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.
Оригинальный рецепт от Forkin
- Общее время
- 1 ч 50 мин
- Порции
- 4
- Сложность
- Средне
Информация об аллергенах: может содержать яйца и кунжут. При наличии аллергии всегда проверяйте упаковки ингредиентов.
Подготовка
Ингредиенты
Ингредиенты
- 180 gjasmine rice, rinsed
- 2 lwater
- 250 gpork shoulder, cut into 1-inch pieces
- 2 шт.ginger, sliced
- 3 шт.century egg, peeled and diced
- 0,5 ч. л.salt
- 0,25 ч. л.white pepper
garnish
- 2 шт.scallion, chopped
- 1 ч. л.sesame oil
Инвентарь
ladle · large pot · knife · cutting board · forks
Приготовление
Шаг за шагом
- 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.
Около 10 мин
Совет повара: 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.
Около 2 мин
- 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.
Около 1 ч 30 мин
Совет повара: 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.
Около 5 мин
- 5
Return the shredded pork to the congee. Stir in the diced century eggs, salt, and white pepper.
Около 2 мин
- 6
Cook for another 5 minutes to allow the flavors to meld.
Около 5 мин
- 7
Ladle the hot congee into bowls. Garnish with chopped scallions and a drizzle of sesame oil before serving.
Около 1 мин
Правильное хранение
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.