Century Egg Pork Congee
Med
A warm and comforting Cantonese congee made with silky century eggs, tender minced pork, and a golden egg swirl.
Cooking Steps
10
STEP 1 OF 10
Freeze the Rice
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Open on YouTube ↗Wash the rice, flatten it in a bag, and freeze overnight before cooking.
STEP 2 OF 10
Boil the Broth
USES
Clear Chicken Broth, bring to boil (1400 ml)
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Open on YouTube ↗Bring the chicken stock to a rolling boil before adding anything else.
STEP 3 OF 10
Add Frozen Rice
USES
White Rice, frozen overnight (1.1 cup)
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Open on YouTube ↗Pour the frozen rice into the boiling broth and stir immediately.
STEP 4 OF 10
Cook Without Lid
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Open on YouTube ↗Leave the pot uncovered throughout cooking to prevent overflow.
STEP 5 OF 10
Crush Century Eggs
USES
Preserved Egg (Pei Dan), roughly mashed (2 whole)
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Open on YouTube ↗Chop the century eggs roughly and stir them into the congee.
STEP 6 OF 10
Add Minced Pork
USES
Minced Pork (Lean), add last (100 gram)
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Open on YouTube ↗Stir the minced pork into the pot and break it apart evenly.
STEP 7 OF 10
Season and Add Corn
USES
Frozen Sweet Corn Kernels (30 gram)·Salt (1 teaspoon)
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Open on YouTube ↗Add salt to taste, then stir in the corn kernels.
STEP 8 OF 10
Stream in the Egg
USES
Egg, drizzle slowly (1 whole)
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Open on YouTube ↗Reduce to low heat and slowly drizzle in the beaten egg to form silky strands.
STEP 9 OF 10
Gently Stir Egg
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Open on YouTube ↗Wait about 30 seconds, then gently push the egg through the congee.
STEP 10 OF 10
Garnish and Serve
USES
Spring Onion, finely chopped (1 bunch)·White Pepper, garnish on top (0.5 teaspoon)
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Open on YouTube ↗Ladle into bowls and top with chopped spring onion and white pepper.
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