China · Cantonese

Century Egg and Pork Congee

Name: Century Egg and Pork Congee
Prep time: 16 min
Cook time: 9 min
Total time: 25 min
Yield: 4 servings
Cuisine: Cantonese
Ingredients: drinking water 1 l; century eggs 2 pieces; lean pork 100 g; rice 150 ml; small scallion 1 pieces; coriander 1 pieces; soy sauce 5 ml; oyster sauce 5 ml; salt 2 g; ground pepper 1 g; cooking oil 10 ml

The congee of southern breakfast stalls, made silky in a rice cooker with century egg, shredded pork and ginger.

25 minutes · 4 servings · Moderate

This is the congee sold at the morning markets of the south, where the pot has been going since the night before and customers eat it standing at the counter. Everything goes into the rice cooker at once and nothing is fried, so the method suits an appliance rather than a stove. The century egg is separated into its jelly white and yolk and both are used, which is why the congee turns grey-black and thick rather than merely savoury.

Ingredients

drinking water1 l
century eggs2 pieces
lean pork100 g
rice150 ml
small scallion1 pieces
coriander1 pieces
soy sauce5 ml
oyster sauce5 ml
salt2 g
ground pepper1 g
cooking oil10 ml

Directions

1
Rice: wash it, put it into the inner pot of the rice cooker and add one litre of drinking water.
2
Lean pork: wash it, leave it to drain briefly, add 10 ml of cooking oil and rub it in evenly, then put it in the inner pot.
3
Century egg: shell it, rinse it, cut it in half and separate the white from the yolk. Chop the white roughly and crumble the yolk, then add both to the inner pot.
4
Ginger: wash it, peel it, cut away any yellowed or blackened parts that are no longer usable, cut it into shreds and add it to the inner pot.

Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.