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).
Provided by Lea Eats
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 3h30m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 174.5 calories, Carbohydrate 15.8 g, Cholesterol 92.4 mg, Fat 5 g, Fiber 0.8 g, Protein 15.6 g, SaturatedFat 1.3 g, Sodium 220.4 mg, Sugar 0.3 g
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.
CHINESE CHICKEN AND RICE PORRIDGE (CONGEE)
Also known as jook, congee turns up in Chinese households morning, noon, and night. This thick rendition is made heartier with the addition of chicken.
Categories Chicken Poultry Rice Breakfast Dinner Lunch Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Bring chicken and water to a boil in a 5-quart heavy pot, skimming froth. Add wine, ginger, scallions, and salt and cook at a bare simmer, uncovered, 20 minutes, or until breast meat is just cooked through. Trasfer 1 breast half with tongs to a bowl and continue to cook stock at a bare simmer, skimming froth as neccessary, 2 hours and 40 minutes. Meanwhile, cool chicken breast long enough to remove skin and bones, returning skin and bones to stock.
- Cool breast meat completely and tear into shreds. Chill shreds, covered, and bring to room temperature before serving.
- Pour stock through a large seive into a large bowl and discard solids. (you should have about 8 cups: if less, add water; if more, cook longer after adding rice.) Return stock to cleaned pot and add rice. Bring to a boil and stir. Reduce heat to low and simmer, covered until consistency of oatmeal, about 1 3/4 hours, stirring frequently during last 1/2 hour of cooking. (Congee will continue to thicken as it stands. thin with water if necessary.)
- Season congee with salt. Serve topped with chicken and accompaniments.
RICE PORRIDGE (CONGEE) WITH CENTURY EGG AND PORK (OR CHICKEN)
I grew up eating a Filipino version of Congee called "Arroz Caldo". My grandmother would have lots of dark chicken meat in it and huge chunks of ginger that I would end up biting into (not fun when you're 7 years old). Since then my own kids have developed a love for the traditional Chinese-style congee (also called rice soup) they serve in restaurants, especially during cold Autumn and Winter days. Some people may be uneasy about using the 'century duck egg' (or 'thousand year old egg' is really just as egg that is preserved in salt, ash and lime) but don't judge it in it's unpeeled, chopped up state - added to the congee, it really adds a yummy complexity to this dish, even my 2yo daughter loves it. This recipe is for you if you want a warm, hearty, simple and economical meal. Enjoy! (note: I use leftover shredded chicken or pork but you can poach your own prior to making recipe, and use the ground white pepper - it really makes a difference!)
Provided by mlao77
Categories One Dish Meal
Time 1h5m
Yield 6 1 cup, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Soak the rinsed white rice, salt and vegetable oil in the cold water for 30 minutes.
- Add the ginger and chicken broth and bring to a boil, simmer for 25 minutes, stirring occasionally in the beginning and then more frequently near the last 10 minutes (to prevent sticking).
- Add the green onions, century eggs, and chicken or pork. Simmer for 5 minutes.
- Add the sesame oil and ground white pepper.
- Serve the congee in bowls and garnish with a tiny drizzle of the dark soy sauce (start with a tiny bit at first, add more later if desired) and garnish with some chopped green onions.
- Enjoy!
RICE CONGEE WITH CHICKEN
Sometime ago I saw a program on television where they made this with pork. The dish looked very interesting to me and healthy. I have made it now several times as a soup and added my own ingredients. This is what I found out about congee. It's a boiled rice porridge eaten by the Chinese for breakfast. In various areas they will add fermented bean curd, pickles or greens. In the South, meat, chicken, roast duck or fermented eggs are added. The rice will thicken the soup. I went for chicken and mushrooms plus some vegetables, I like to serve this soup/porridge with tea-marbled eggs(recipe #111738) Depending on availabilty and price I do sometimes substitute mushrooms for the shiitake My husband likes the congee sprinkled with chilies for an extra kick. If you make this in advance it will probably be thickened when you reheat it, just add some water or chicken stock.
Provided by PetsRus
Categories One Dish Meal
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Bring chicken stock to a boil, add the rice and the garlic, reduce the heat and simmer for approx 2 hours until the grains break down but not completely disintegrate, stir occasionally.
- Add the chicken, shiitake and ginger, and cook for 5 minutes.
- Add your chosen vegetables cook for another 3-5 minutes.
- Taste the soup and add soy, oyster sauce, salt and pepper to taste.
- Serve in bowls, drizzled with some sesame oil, and any or all of the above garnishes in separate bowls/dishes for people to help themselves.
Nutrition Facts : Calories 386.3, Fat 6.2, SaturatedFat 1.7, Cholesterol 14.4, Sodium 1063.9, Carbohydrate 64.4, Fiber 1.9, Sugar 9.5, Protein 16.8
More about "rice porridge congee with century egg and pork or chicken recipes"
PORRIDGE RECIPE | CONGEE RECIPE | PORRIDGE RECIPE …
From luveenalee.com
HOW TO MAKE CONGEE (RICE PORRIDGE) - CHINA SICHUAN …
From chinasichuanfood.com
CENTURY EGG PORK CONGEE RECIPE ((皮蛋瘦肉粥)
From souperdiaries.com
20-MINUTE CONGEE (皮蛋瘦肉粥) - THE WOKS OF LIFE
From thewoksoflife.com
14 CONGEE RECIPES FOR WHEN YOUR RICE PORRIDGE …
From brit.co
CENTURY EGG CONGEE WITH CHICKEN (皮蛋瘦肉粥)
From omnivorescookbook.com
CHICKEN CONGEE (RICE PORRIDGE) - COUPLE EATS FOOD
From coupleeatsfood.com
CONGEE WITH PORK AND CENTURY EGG - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
CENTURY EGG AND PORK CONGEE (皮蛋瘦肉粥) | WOK AND KIN
From wokandkin.com
CONGEE (CHINESE RICE PORRIDGE) RECIPE - THE SPRUCE EATS
From thespruceeats.com
CENTURY EGG - WIKIPEDIA
From en.wikipedia.org
CHINESE PORRIDGE RECIPE- LEAN PORK AND CENTURY EGGS
From tasteasianfood.com
CHINESE CENTURY EGG & PORK CONGEE IN PRESSURE …
From pressurecookrecipes.com
CENTURY EGG & PORK CONGEE (皮蛋瘦肉粥) | MADE WITH LAU
From madewithlau.com
5/5 (552)Category Main Course
CHICKEN CONGEE (CHINESE RICE PORRIDGE) - PIQUANT POST
From piquantpost.com
CHINESE PORRIDGE (JOOK) WITH PORK AND CENTURY EGG
From cookwithdana.com
62 EASY AND TASTY RICE AND EGG PORRIDGE RECIPES BY HOME COOKS
From cookpad.com
RICE PORRIDGE - ASIAN FOOD RECIPES AND TECHNIQUES
From tasteasianfood.com
SECRET REVEALED! RICE COOKER RECIPE-CENTURY EGG & PORK …
From youtube.com
HOMEMADE CHICKEN RICE CONGEE - KAWALING PINOY
From kawalingpinoy.com
CONGEE RICE PORRIDGE RECIPE - WE KNOW RICE
From weknowrice.com
PORK AND CENTURY EGG CONGEE - UNFAMILIAR CHINA
From unfamiliarchina.com
RICE PORRIDGE (CONGEE) WITH CENTURY EGG AND PORK (OR CHICKEN)
From plain.recipes
CONGEE (RICE PORRIDGE) WITH MINCED PORK AND CRISPY SHALLOTS RECIPE
From seriouseats.com
PORK AND CENTURY EGG RICE CONGEE - SOUP RECIPES
From worldrecipes.org
CENTURY EGG CONGEE WITH LEAN PORK - WAI SIK FOOD BLOG
From waisik.com
CHINESE CONGEE WITH PORK AND CENTURY EGG - CHINA SICHUAN FOOD
From chinasichuanfood.com
CENTURY EGG CHICKEN MILLET CONGEE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CENTURY EGG CONGEE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HOW TO COOK CENTURY EGG CONGEE (皮蛋瘦肉粥) - A DASH OF SOY
From adashofsoy.com
3 CENTURY EGG CONGEE RECIPES 皮蛋粥 - HOMEMADE CHINESE SOUPS
From homemade-chinese-soups.com
CENTURY EGG AND PORK CONGEE - THERESCIPES.INFO
From therecipes.info
DELICIOUS RECIPES: RICE PORRIDGE (CONGEE) WITH CENTURY …
From skdeliciousrecipes.blogspot.com
BRAISED PORK AND CENTURY EGG CONGEE 皮蛋瘦肉粥 - KINDRED KITCHEN
From kindredkitchen.ca
PORK AND CENTURY EGG CONGEE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
CHINESE PORK CONGEE WITH PRESERVED CENTURY EGGS
From curiouscuisiniere.com
CENTURY EGG CONGEE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
INSTANT POT CONGEE (WITH CENTURY EGG AND PORK) - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
BROWN RICE INSTANT POT CONGEE - THERESCIPES.INFO
From therecipes.info
CENTURY EGG CONGEE WITH PORK (皮蛋瘦肉粥) - COOKING IN CHINGLISH
From cookinginchinglish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love