Pork and Century Egg Rice Congee
Ingredients3 h 30 m servings 174 cals
- 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.
Per Serving: 174 calories; 5 g fat; 15.8 g carbohydrates; 15.6 g protein; 92 mg cholesterol; 220 mg sodium. Full nutrition
ReviewsRead all reviews 4
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...
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 ...