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Pork And Century Egg Rice Congee

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Recipe Summary Pork And Century Egg Rice Congee

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 | Mid Century Modern Kitchen Wall Art

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

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.

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.

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.

Info | Mid Century Modern Kitchen Wall Art

prep: 20 mins cook: 3 hrs additional: 10 mins total: 3 hrs 30 mins Servings: 8 Yield: 8 cups

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