Best 2 Pork And Century Egg Rice Congee Recipes

Pork and century egg rice congee is a timeless classic that has been enjoyed in various cultures for centuries. Often eaten as a breakfast porridge or a comforting meal, this congee is known for its savory and aromatic flavor. The combination of tender pork, rich century egg, and velvety rice is sure to tantalize your taste buds and warm your soul. In this article, we will explore the secrets of making the perfect pork and century egg rice congee, with step-by-step instructions and helpful tips to guide you in creating this delectable dish. Whether you are a seasoned cook or a beginner in the kitchen, this comprehensive guide will provide you with all the knowledge and techniques you need to master this culinary delight.

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RICE PORRIDGE (CONGEE) WITH CENTURY EGG AND PORK (OR CHICKEN)

Rice Porridge (Congee) With Century Egg and Pork (Or Chicken) image

I grew up eating a Filipino version of Congee called "Arroz Caldo". My grandmother would have lots of dark chicken meat in it and huge chunks of ginger that I would end up biting into (not fun when you're 7 years old). Since then my own kids have developed a love for the traditional Chinese-style congee (also called rice soup) they serve in restaurants, especially during cold Autumn and Winter days. Some people may be uneasy about using the 'century duck egg' (or 'thousand year old egg' is really just as egg that is preserved in salt, ash and lime) but don't judge it in it's unpeeled, chopped up state - added to the congee, it really adds a yummy complexity to this dish, even my 2yo daughter loves it. This recipe is for you if you want a warm, hearty, simple and economical meal. Enjoy! (note: I use leftover shredded chicken or pork but you can poach your own prior to making recipe, and use the ground white pepper - it really makes a difference!)

Provided by mlao77

Categories One Dish Meal

Time 1h5m

Yield 6 1 cup, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup uncooked white rice, rinsed twice
1 teaspoon salt
1 teaspoon vegetable oil
3 cups cold water
3 cups chicken broth
1 inch piece ginger
1 cup shredded chicken or 1 cup lean pork, sliced thinly
2 century eggs, peeled and cut into cubes (I like using 3 eggs)
1/4 teaspoon white pepper
1/2 cup chopped green onion, extra for garnish
1/2 teaspoon sesame oil
dark soy sauce (to taste)

Steps:

Soak the rinsed white rice, salt and vegetable oil in the cold water for 30 minutes.
Add the ginger and chicken broth and bring to a boil, simmer for 25 minutes, stirring occasionally in the beginning and then more frequently near the last 10 minutes (to prevent sticking).
Add the green onions, century eggs, and chicken or pork. Simmer for 5 minutes.
Add the sesame oil and ground white pepper.
Serve the congee in bowls and garnish with a tiny drizzle of the dark soy sauce (start with a tiny bit at first, add more later if desired) and garnish with some chopped green onions.
Enjoy!

PORK AND CENTURY EGG RICE CONGEE

Pork and Century Egg Rice Congee image

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).

Provided by Lea Eats

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 3h30m

Yield 8

Number Of Ingredients 8

Ingredients

1 cup uncooked short-grain white rice
1 tablespoon vegetable oil
6 cups water
1 cube pork bouillon cube
2 cups char siu (Chinese roast pork), diced
6 green onions, chopped
2 cups water
2 preserved duck eggs (century eggs), peeled and diced

Steps:

Rinse the rice in several changes of cold water. Drain completely in a mesh strainer and place into a large pot. Stir the vegetable oil into the rice and set aside for 10 minutes.
Stir 6 cups of water, the bouillon cube, char siu, and green onion into the rice. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 1/2 hours. Stir frequently as the rice cooks to help break the rice grains apart and keep it from burning on the bottom.
Stir in the remaining 2 cups of water and the century egg. Continue cooking another 1 1/2 hours, stirring frequently until the congee reaches your desired consistency. The congee is ready when the individual grains of rice are no longer discernable and have thickened the soup.

Nutrition Facts : Calories 174.5 calories, Carbohydrate 15.8 g, Cholesterol 92.4 mg, Fat 5 g, Fiber 0.8 g, Protein 15.6 g, SaturatedFat 1.3 g, Sodium 220.4 mg, Sugar 0.3 g

Tips:

Soak the century eggs in water for at least 30 minutes before using. This will help to remove the alkaline taste.
Use high-quality pork belly for the best flavor. Look for pork belly that is marbled with fat and has a good amount of skin.
If you don't have time to make your own ginger-scallion oil, you can use store-bought. Just be sure to choose a good quality oil that has a strong flavor.
Add the century eggs to the congee at the very end of cooking. This will prevent them from overcooking and becoming tough.
Serve the congee immediately with your favorite toppings. Some popular toppings include fried shallots, crispy wontons, and chili oil.

Conclusion:

Pork and century egg rice congee is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover pork and rice. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your home. So next time you are looking for a comforting and flavorful meal, give pork and century egg rice congee a try. You won't be disappointed!