Minced Pork And Salted Egg Congee Recipes
SALTED PORK CONGEE WITH CENTURY EGG
Congee, or jook in Cantonese, is a nutritious rice porridge that is usually eaten when someone isn't feeling well. The simplest version of congee is made with just rice, water and salt, so it is easily digestible and a blank slate for any flavor. There are many varieties of congee; ours focuses on the popular combination of salted pork and century egg (though you can easily make it without the egg). It is important to take the time to soak the rice so it cooks evenly and breaks down to make congee. We tested two methods for hydrating the rice grains--soaking the rice in water in the refrigerator overnight and freezing washed rice for 6 hours. We found that the refrigerator technique resulted in a creamier and more fragrant congee base.
Provided by Food Network Kitchen
Time 9h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Wash and drain the rice twice with cold water in a medium bowl. Add enough cold water to come 1 inch above the rice. Cover and soak in the refrigerator at least 8 hours and up to 12 hours.
- Massage 2 teaspoons of salt into the pork in a medium bowl until the salt dissolves, about 30 seconds. Cover and marinate in the refrigerator at least 8 hours and up to 12 hours.
- Add 11 cups cold water to a 7-quart Dutch oven and bring to a boil over high heat.
- Pour off all the water from the soaked rice. Add 1/2 teaspoon salt and the neutral oil and massage using a spatula or spoon until the oil and salt are well distributed and most of the rice grains are broken.
- Rinse the pork strips under running water to remove excess salt and drain.
- Add the rice and pork to the boiling water. Bring back up to a rolling boil, stirring continuously, about 8 minutes. Reduce the heat to medium low and simmer, stirring every 10 to 15 minutes using a wooden spatula, until the mixture has thickened, the rice grains have broken down and the texture is similar to the consistency of cooked grits, 50 to 70 minutes. (To thin out the consistency, add warm water 1/4 cup at a time. To thicken the consistency, simmer until desired thickness, about 5 minutes.)
- Stir in the century eggs if using and cook until the eggs are warmed through, about 3 minutes. Stir in the sugar, 1/2 teaspoon white pepper and salt to taste.
- Divide among bowls and top with scallions, ginger and a drizzle of toasted sesame oil if desired.
MINCED PORK AND SALTED EGG CONGEE
This easy to prepare Minced Pork and Salted Egg Congee is comfort food for the soul. It is warm, delicious, and satisfying.
Provided by Linda Ooi
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- In a large pot, rinse and drain rice until water runs clear, about 3 to 4 times. Then add ginger and top with 10 cups (2.4 liters) of water. Set it on the stove and let water come to a boil. When water starts to boil, tilt the lid, reduce heat and let it simmer for about 20 minutes.
- Boil salted egg in a small saucepan for 15 minutes. Remove, cut eggs in half lengthwise, and scoop the eggs out of their shells. Then cut the eggs into small cubes. Set aside.
- In a medium sized bowl, combine minced pork, soy sauce, and ¼ teaspoon ground pepper. Mix well. Using two spoons, scoop and drop bits of minced pork into the congee. Stir so that minced pork will not clump together.
- Add prepared salted eggs, salt, and remaining ½ teaspoon ground pepper and continue to simmer for another 10 minutes. If porridge gets too thick, add ½ cup (120ml) water. Stir to mix.
- Combine vegetable oil, sesame oil, and minced garlic in a microwave safe bowl. Microwave on high for 1½ minutes. Set aside.
- To serve, ladle congee into bowls. Garnish with garlic oil, green onions, ginger and yew char koay.
Nutrition Facts : Calories 453 kcal, ServingSize 1 serving
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