Recipe by 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)."
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uncooked short-grain white rice
pork bouillon cube
char siu (Chinese roast pork), diced
green onions, chopped
preserved duck eggs (century eggs), peeled and diced
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 kindly saved a package for me. I made the recipe just as it is given and will make this often. The preserved duck eggs make it even better. This is a recipe for those who are familiar with asian ingredients and enjoy them. For those new to the duck eggs a small cup served with other favorite asian dishes would be a nice way to introduce them to this delicious congee. Thank you for this recipe.
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 water, century egg, salt, and add the green onions when serving but just regular pork would be used cut into fine strips or ground. In Hong Kong They would add some grated coconut mixed into the ground pork. Use white pepper to taste and the deep fried Chinese bread is great with this.
yummy! Feels good in the tummy on a cold night in Paris.
Delicious! But the oil is unecessary. Still a very good recipe and will definitely make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Pork and Century Egg Rice Congee
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 174
** Calories from Fat: 45
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