Thousand Year Egg Congee Recipe
When making congee with century eggs, there's a classic dish known as Century Egg and Lean Pork Congee. As the name suggests, its main ingredients include century eggs, lean pork, and rice. Its origins can be traced back to the southern regions of China, and after centuries of development and evolution, it has become a well-known delicacy. The rich flavor of century eggs, the tender texture of lean pork, and the softness of rice combine perfectly to create a unique taste and flavor profile.
INGREDIENTS
- 50g rice
DIRECTIONS
Prepare the ingredients by washing them thoroughly. Finely chop 50g of lean pork into minced meat, and finely chop 10g each of green onion and ginger for later use.
Add 5g of salt and 15ml of cooking wine to the meat, marinate for 15 minutes to remove any unwanted odors.
Tip:
Marinating the sliced meat not only helps to remove any unwanted odors but also seals in the moisture, prevents sticking when cooking, and enhances the tenderness and freshness of the meat.
Blanch the minced meat in cold water, then remove any foam once the water boils. Remove the blanched minced meat and set it aside for later use.
Rinse the rice thoroughly and set it aside for later use.
In the electric rice cooker, add the rinsed rice and 2 liters of water. Cook on high for 15 minutes.
Cut the century egg into small pieces. Add the minced meat, minced ginger, and chopped century egg into the electric rice cooker. Continue cooking.
Tip:
During the congee cooking process, stir occasionally with a spoon to prevent the rice from sticking to the bottom of the cooker. Adjust the cooking time according to personal preference; if you prefer a thicker consistency, cook for a longer period.
Before serving, sprinkle 3g of chicken bouillon, 5g of salt, and 10g of chopped green onion for seasoning.