Congee with Pork and Century Egg (皮蛋瘦肉粥)
A childhood favorite and a Chinese classic. Ten times better than takeout and cooks in 45 minutes or less, this congee is comfort in a bowl.
Ingredients
- 1 pound lean pork, thinly sliced
- 1 cup jasmine rice
- 2 preserved duck eggs (AKA century eggs), quartered
- 3½ quarts water
- 2 stalks scallion, thinly sliced on a bias
- 2 teaspoons corn starch
- 3 teaspoons soy sauce
- White pepper to taste
- Salt to taste
Instructions
- Step 1. Stir together the soy sauce and corn starch to make a slurry. Then, thoroughly mix it in with the pork slices and marinate for 30 minutes.
- Step 2. Combine the rice and water into a large pot and bring it to a boil. This takes about 10 minutes.
- Step 3. Once boiling, reduce the heat to medium low and simmer for 30 minutes with the lid on, but not fully covered. Stir once every 10 minutes to prevent the rice from sticking to the bottom of the pot.
- Step 4. Add the century eggs, stir and continue to let the congee simmer for two minutes. Then, add the marinated pork and let it simmer for another three minutes.
- Step 5. Top individual servings of the congee with some white pepper and scallions. Serve immediately.