Salted Pork Congee With Century Egg Recipes
CONGEE WITH PORK AND CENTURY EGG
Pork and century egg congee is a classic Cantonese breakfast like lo mai gai, soy sauce noodles and cheung fun dim sum items. You will love this simple, easy and tasty instant pot Chinese pork and preserved egg congee recipe.
Provided by Tracy O.
Categories Breakfast
Number Of Ingredients 10
Steps:
- Wash and rinse ½ cup of jasmine rice and put them into an instant pot. Then, add 4 cups of water. Cover the lid and close the vent. Push the manual button and adjust time for 15 minutes at high pressure and natural release.
- Meanwhile, peel and cut 5 slices of ginger and cut into strips and set aside.
- Wash and cut 2 sticks of green onion into small pieces and set aside.
- Crack 1 and remove century egg shells. Then, wash it and cut into slices.
- After, wash and cut 2 pieces of boneless pork rib style (around ¼ pound) into small thin pieces.
- Then, add 2 teaspoons of sesame oil, ½ teaspoon of salt, ¼ teaspoon of garlic powder, ⅛ teaspoon of white pepper, mix it well and marinate for 15 minutes before cooking.
- When the congee is done, open the lid and push the sauté button and adjust time for 5 minutes. (You can add more minutes if you want thicker congee).
- Next, add the ginger and marinated pork. Keep stirring the rice porridge until the pork is cooked.
- After that, add the sliced preserved egg, green onion and mix it well. You can add more salt white pepper or sesame oil to your taste.
Nutrition Facts : Calories 185 kcal, Carbohydrate 26 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 207 mg, Sodium 440 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
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!
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