Pork and Century Egg Congee | Simpol, Cozy, Comforting Rice Porridge

pork

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a lower-calorie protein option, while chicken is often less expensive than pork.

century eggs

🥗Healthier: soft-boiled eggs

💰Cheaper: hard-boiled eggs

Soft-boiled eggs provide a similar texture, while hard-boiled eggs are more accessible.

Start by sauteing some onion in oil in a pot.

Add soaked rice (soaked for close to 1 hour) to the pot after the onions have sautéed.

Coat the rice lightly in the oil.

Add water (6 cups for every cup of rice) to the pot.

Add Maggi magic syrup to the mix for flavor.

Let the mixture boil for a few minutes, stirring occasionally.

Mince ginger and set aside.

Chop three century eggs into small pieces and set aside.

Add the chopped century eggs to the pot.

Chop and add one salted egg to the pot.

Cut pork tenderloin into very thin strips.

Mix pork with oyster sauce, Chinese rice wine, white pepper, salt, corn starch, and a bit of water.

Add the pork mixture to the congee gradually as it cooks, spreading it around.

Add the minced ginger to the congee and mix well.

Season the congee lightly with salt.

Finish the congee with a sprinkle of white pepper and sesame oil.

Serve the congee with a raw egg yolk on top, mixing it in before eating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens