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 的原创食谱
- 总用时
- 1小时 50分钟
- 份量
- 4
- 难度
- 中等
过敏原信息： 可能含有鸡蛋和芝麻。如有过敏，请务必查看配料包装。
备料
配料
配料
- 180 gjasmine rice, rinsed
- 2 lwater
- 250 gpork shoulder, cut into 1-inch pieces
- 2 个ginger, sliced
- 3 个century egg, peeled and diced
- 0.5 茶匙salt
- 0.25 茶匙white pepper
garnish
- 2 个scallion, chopped
- 1 茶匙sesame oil
厨具
ladle · large pot · knife · cutting board · forks
做法
分步操作
- 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.
约 10分钟
烹饪提示： 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.
约 2分钟
- 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.
约 1小时 30分钟
烹饪提示： 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.
约 5分钟
- 5
Return the shredded pork to the congee. Stir in the diced century eggs, salt, and white pepper.
约 2分钟
- 6
Cook for another 5 minutes to allow the flavors to meld.
约 5分钟
- 7
Ladle the hot congee into bowls. Garnish with chopped scallions and a drizzle of sesame oil before serving.
约 1分钟
妥善保存
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.