Congee with Pork & Thousand-year-old Egg Recipepriss | January 10, 2011
*~*~*~*~*~ UPDATES *~*~*~*~
Thank you for loving and sharing this post on foodie forums! But guess what, I found THE FASTEST WAY TO COOK CONGEE – within 15-20 minutes you’ll have a pot of delicious congee that’s creamy, silky, & smooth! Make sure you check it out too!
Congee, my favorite comfort food growing up as a China girl, is amazingly easy to make, especially with a Thermal Vacuum Cooking Pot (真空煲)! Mine’s a Zojirushi one and I use it for congee, soup, stew, and even curry! I must say it’s the greatest invention as it saves me time, conserves energy, cooks food in a healthy way. Such an awesome gift from bo ma and bo ba. MUuuah~
Among many delicious congee recipes, the one with pork & thousand-year-old egg recipe (皮蛋瘦肉粥) definitely ranks top on my foodie list. =) It’s even more special because bo ma taught me how to make it years ago.
The most important ingredient is definitely the thousand-year-old egg, aka the century egg. It’s made by preserving duck eggs in a mixture of clay, ash, salt, lime, and rice hulls for several weeks to several months. This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavorful compounds. People usually either love it, or hate it (just like durians.. haha). Personally I like the flavors it adds to the congee. MMmMMmm~
Congee with Pork & Thousand-year-old Egg Recipe ~ 皮蛋瘦肉粥食譜
Rice ~ 1 cup
Thousand-year-old egg ~ 1-2
Lean pork, diced ~ 1/2 pound
Green onions, chopped ~ as much as you like
Soy sauce, brown sugar
Sesame oil or olive oil
1. Wash the rice and lightly mix a few drops of sesame oil or olive oil. Let it sit for a few minutes.
2. Marinate the pork with a few drops of soy sauce, brown sugar, and sesame oil. Set aside.
3. Fill a medium size pot to 80% full and bring it to a boil. Add the rice. Remember to keep stirring for a few minutes to prevent the rice from sticking to the bottom.
4. Next add in the marinated pork and let it boil for 5-10 minutes. Then add in the diced thousand-year-old eggs.
5. If you have a Thermal Vacuum Cooking Pot (真空煲): Let it boil for 10-15 more minutes before transferring the inner pan to the vacuum insulated outer container and seal. At this point your job is done as the congee will continue to cook on its own and will be ready in 3 hours. Yummm~
If you don’t have it it’s perfectly fine too, you just need to let it boil at low heat for 2-3 hours while stirring occasionally. You need to keep the lid slightly open just enough to keep from boiling over.
6. Shortly before you are ready to serve, add in the green onions and let it boil for a bit. Voila! Delicious!!