-
-
My review
Pork and Century Egg Rice Congee
7
Lea Eats
"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)."
Added to shopping list.
Go to shopping list.
Ingredients
3 h 30 m servings 174Original recipe yields 8 servings (8 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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
Share
Explore more
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
Newest
6/26/2012
This recipe isn't exactly traditional Congee. While Congee can have anything in it, I prefer to keep it simple, especially pork and century egg congee. I would use the same amount of rice and w...
10/23/2009
The best congee that I've made ever. I managed to find the char siu at my favorite asian market. They have it delivered once a week and saved some for me. The owner said it goes out fast and he ...
3/31/2012
Delicious! But the oil is unecessary. Still a very good recipe and will definitely make again!