Pork and Century Egg Rice Congee |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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This traditional Chinese breakfast rice porridge is filling, cheap, warming, and oh so good. I like my rice well broken down and therefore use a short-grain rice and a longer cooking time. I hope you enjoy! Serve hot in small bowls, garnished with a drop of oyster sauce, chopped scallion greens, and small slices of yau ja gwai (fried chinese bread stick, or chinese crullers). Ingredients:
1 cup uncooked short-grain white rice |
1 tablespoon vegetable oil |
6 cups water |
1 cube pork bouillon cube |
2 cups char siu (chinese roast pork), diced |
6 green onions, chopped |
2 cups water |
2 preserved duck eggs (century eggs), peeled and diced |
Directions:
1. Rinse the rice in several changes of cold water. Drain completely in a mesh strainer and place into a large pot. Stir the vegetable oil into the rice and set aside for 10 minutes.
2. Stir 6 cups of water, the bouillon cube, char siu, and green onion into the rice. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 1/2 hours. Stir frequently as the rice cooks to help break the rice grains apart and keep it from burning on the bottom.
3. Stir in the remaining 2 cups of water and the century egg. Continue cooking another 1 1/2 hours, stirring frequently until the congee reaches your desired consistency. The congee is ready when the individual grains of rice are no longer discernable and have thickened the soup.
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