CHINESE CENTURY EGG AND PORK CONGEE IN PRESSURE COOKER 皮蛋瘦肉粥
Steps:
- Optional Cleaning Step: Bring 3.5L of water to a boil. Then, boil the pork shank and pork bones for 3 minutes to clean and remove the excess fat. Remove and rinse in cold tap water. We take this step whenever we make Chinese soups with pork shank or any other bones and meat.
- Pressure Cook Pork Congee: Place 173g of Jasmine rice, 1lb pork shank, 1lb pork bones, 2 thin slices of ginger, and 6 ½ cups (1625ml) of cold running tap water into the pressure cooker. Close lid and cook at High Pressure for 35 minutes. Turn off the heat and Natural Release for 20 minutes. Manually release the remaining pressure by carefully turning the venting knob to the venting position. Open the lid carefully.
- Shred Pork Shank: Remove pork shank and pork bones from the pressure cooker. Shred and season the pork shank (and meat from pork bones) with ½ tsp of salt, ¼ tsp sesame oil, and a dash of ground white pepper. The pork meat should be slightly too salty. Please taste the seasoning and adjust accordingly.
- Thicken Congee: Turn heat to medium (Instant Pot: Press sauté button, Tatung Pressure Cooker: Press Meat/Chicken Button). Add the century eggs and shredded pork shank meat into the pressure cooker. Taste & season with salt and stir until desired consistency.
- Serve: Garnish with green onions and serve!
Nutrition Facts : Calories 265 kcal, Carbohydrate 28 g, Protein 27 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 75 mg, Sodium 395 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MINCED PORK AND SALTED EGG CONGEE
This easy to prepare Minced Pork and Salted Egg Congee is comfort food for the soul. It is warm, delicious, and satisfying.
Provided by Linda Ooi
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- In a large pot, rinse and drain rice until water runs clear, about 3 to 4 times. Then add ginger and top with 10 cups (2.4 liters) of water. Set it on the stove and let water come to a boil. When water starts to boil, tilt the lid, reduce heat and let it simmer for about 20 minutes.
- Boil salted egg in a small saucepan for 15 minutes. Remove, cut eggs in half lengthwise, and scoop the eggs out of their shells. Then cut the eggs into small cubes. Set aside.
- In a medium sized bowl, combine minced pork, soy sauce, and ¼ teaspoon ground pepper. Mix well. Using two spoons, scoop and drop bits of minced pork into the congee. Stir so that minced pork will not clump together.
- Add prepared salted eggs, salt, and remaining ½ teaspoon ground pepper and continue to simmer for another 10 minutes. If porridge gets too thick, add ½ cup (120ml) water. Stir to mix.
- Combine vegetable oil, sesame oil, and minced garlic in a microwave safe bowl. Microwave on high for 1½ minutes. Set aside.
- To serve, ladle congee into bowls. Garnish with garlic oil, green onions, ginger and yew char koay.
Nutrition Facts : Calories 453 kcal, ServingSize 1 serving
CONGEE WITH PORK AND CENTURY EGG
Pork and century egg congee is a classic Cantonese breakfast like lo mai gai, soy sauce noodles and cheung fun dim sum items. You will love this simple, easy and tasty instant pot Chinese pork and preserved egg congee recipe.
Provided by Tracy O.
Categories Breakfast
Number Of Ingredients 10
Steps:
- Wash and rinse ½ cup of jasmine rice and put them into an instant pot. Then, add 4 cups of water. Cover the lid and close the vent. Push the manual button and adjust time for 15 minutes at high pressure and natural release.
- Meanwhile, peel and cut 5 slices of ginger and cut into strips and set aside.
- Wash and cut 2 sticks of green onion into small pieces and set aside.
- Crack 1 and remove century egg shells. Then, wash it and cut into slices.
- After, wash and cut 2 pieces of boneless pork rib style (around ¼ pound) into small thin pieces.
- Then, add 2 teaspoons of sesame oil, ½ teaspoon of salt, ¼ teaspoon of garlic powder, ⅛ teaspoon of white pepper, mix it well and marinate for 15 minutes before cooking.
- When the congee is done, open the lid and push the sauté button and adjust time for 5 minutes. (You can add more minutes if you want thicker congee).
- Next, add the ginger and marinated pork. Keep stirring the rice porridge until the pork is cooked.
- After that, add the sliced preserved egg, green onion and mix it well. You can add more salt white pepper or sesame oil to your taste.
Nutrition Facts : Calories 185 kcal, Carbohydrate 26 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 207 mg, Sodium 440 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
CENTURY EGG AND PORK CONGEE (皮蛋瘦肉粥)
There's so much to love about this Century Egg and Pork Congee. It's slow cooked until creamy and leaves you feeling nourished! The best part is it's so easy to make!
Provided by Jeannette
Categories Breakfast Dinner Lunch Main Course
Time 2h5m
Number Of Ingredients 9
Steps:
- Start by washing and draining the rice grains, then mixing it with the oil and salt. Let it sit for at least 1 hour.
- Meanwhile, bring the water to a boil in a large pot and add the all pork in. Double boil the broth.
- Take the pork spare ribs out to cool.
- Add the pre-soaked rice grains and 1 century egg in along with the salt and chicken bouillon powder.
- Let it simmer on a medium to high heat for at least 20 minutes. We let it cook for 40 minutes for our preferred consistency.
- Bring the heat back up to high and cut the pork spare ribs into smaller chunks. Slice the century egg into quarters (or smaller pieces) and add them to the congee.
- Simmer for another 15 minutes then serve hot!
RICE PORRIDGE (CONGEE) WITH CENTURY EGG AND PORK (OR CHICKEN)
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
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!
SALTED PORK CONGEE WITH CENTURY EGG
Congee, or jook in Cantonese, is a nutritious rice porridge that is usually eaten when someone isn't feeling well. The simplest version of congee is made with just rice, water and salt, so it is easily digestible and a blank slate for any flavor. There are many varieties of congee; ours focuses on the popular combination of salted pork and century egg (though you can easily make it without the egg). It is important to take the time to soak the rice so it cooks evenly and breaks down to make congee. We tested two methods for hydrating the rice grains--soaking the rice in water in the refrigerator overnight and freezing washed rice for 6 hours. We found that the refrigerator technique resulted in a creamier and more fragrant congee base.
Provided by Food Network Kitchen
Time 9h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Wash and drain the rice twice with cold water in a medium bowl. Add enough cold water to come 1 inch above the rice. Cover and soak in the refrigerator at least 8 hours and up to 12 hours.
- Massage 2 teaspoons of salt into the pork in a medium bowl until the salt dissolves, about 30 seconds. Cover and marinate in the refrigerator at least 8 hours and up to 12 hours.
- Add 11 cups cold water to a 7-quart Dutch oven and bring to a boil over high heat.
- Pour off all the water from the soaked rice. Add 1/2 teaspoon salt and the neutral oil and massage using a spatula or spoon until the oil and salt are well distributed and most of the rice grains are broken.
- Rinse the pork strips under running water to remove excess salt and drain.
- Add the rice and pork to the boiling water. Bring back up to a rolling boil, stirring continuously, about 8 minutes. Reduce the heat to medium low and simmer, stirring every 10 to 15 minutes using a wooden spatula, until the mixture has thickened, the rice grains have broken down and the texture is similar to the consistency of cooked grits, 50 to 70 minutes. (To thin out the consistency, add warm water 1/4 cup at a time. To thicken the consistency, simmer until desired thickness, about 5 minutes.)
- Stir in the century eggs if using and cook until the eggs are warmed through, about 3 minutes. Stir in the sugar, 1/2 teaspoon white pepper and salt to taste.
- Divide among bowls and top with scallions, ginger and a drizzle of toasted sesame oil if desired.
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5/5 (1)Total Time 30 minsServings 6Calories 145 per serving
- Rinse the rice, store it in a freezer bag and freeze for 40 minutes or until it's frozen. You can do this ahead of time (even weeks ahead) and use it whenever you are ready to cook.
- Add the frozen rice, ginger slices and water into a pot (I use my 4qt Staub Dutch oven) and bring it to a boil before turning the heat down to maintain a gentle boil and cook until the congee is thick and smooth, about 15 minutes.
CHINESE CONGEE WITH PORK AND CENTURY EGG - CHINA …
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Cuisine ChineseTotal Time 1 hr 55 minsCategory Dim Sum, Staple FoodCalories 245 per serving
- Marinate rice with salt and oil. Rest for around 15 minutes. And then marinate minced pork with cornstarch and pinch of salt.
- In a pot, bring water or stock to a boil and then add rice. After 10 minutes, turn down the fire to simmer for around 40 minutes or until the rice is almost broken. Stir several times to prevent rice stick to the bottom.
PORK CONGEE WITH CENTURY EGGS - A DAILY FOOD
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Servings 2Category Soup
- Add cooked congee and marinated pork, ginger shredded, 1/4 tablespoon oil, 1/4 teaspoon salt, preserved egg pieces to a pot, heat over medium-small fire,bring to a boil, stirring while cooking for about 10-15 minutes until cooked through.
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- Rinse the rice with water twice. Soak the rice with water for three hours. Remove excess water. Mix the rice with two teaspoons of vegetable oil and one teaspoon of oil. Put it in a container and store it in the freezer overnight. The oil helps to achieve a silky texture of the porridge.
- Marinate the pork loin. Put it in a ziplock bag or plastic container and keep it in the chiller for 12 hours.
- Rinse the excess salt on the surface of the meat. Blanch the meat for a few seconds in boiling water to remove impurities and blood.
CENTURY EGG AND PORK CONGEE ... - THE BURNING KITCHEN
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Reviews 2Category Main CourseCuisine ChineseEstimated Reading Time 5 mins
- Wash the lean meat and pat dry. Add 1 tsp of salt to marinate the meat for 6 hrs or leave in the fridge overnight.
MINCED PORK WITH CENTURY EGG AND SALTED EGG CONGEE …
From asianinspirations.com.au
4.2/5 (9)Category AuthenticCuisine ChineseTotal Time 2 mins
- To Prep Rinse and drain the rice to clean the grains and remove the excess starch. Repeat until the drained water is clear. Set aside. Make the garlic oil by combining the vegetable oil, sesame oil, and minced garlic in a small pan and heating over a low heat. Continue to cook the garlic until they turn golden. Take care not to burn them as the oil will become bitter. Set aside. In a bowl, combine the minced pork, soy sauce, ¼ tsp ground pepper and stir until well combine. Set aside and let marinate.
- To Prep Salted Eggs If salted eggs are coated in salted charcoal, thoroughly remove and clean the black substance. In a saucepan, boil the salted egg in water for 15 mins. Drain the eggs and let cool slightly before removing the shells and then cutting in to small pieces.
- To Prep Century Eggs If century eggs are coated in a caustic mixture of mud and rice husk, clean thoroughly before cracking them open. Cut the eggs into small pieces and set aside.
- To Cook In a large pot, combine the rice with 10 cups of water and add the ginger in to the pot. Cover the pot with lid and heat over a high heat until the water reaches a boil. At this point, reduce and let simmer while partially covered for at least 15-20 mins. Transfer the marinated pork in to the pot and break the pork in to smaller chunks. Cook for 5 mins. Add in the salted eggs, century eggs, salt, and the last of the pepper into the pot. Return to a simmer and continue to cook for another 10 mins or until the congee has reached a thick and creamy consistency. If the congee becomes too thick, add water back in to the pot. When the congee is at your desired level of consistency, remove from the heat and get ready to plate.
20-MINUTE CONGEE (皮蛋瘦肉粥) - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (67)Total Time 30 minsCategory Soups And StocksCalories 131 per serving
- Wash the rice, drain, and transfer to a zip-loc bag or freezer-safe container. Leave it in the freezer for at least 8 hours.
- Marinate the pork with the cornstarch, oyster sauce, and vegetable oil for about 15 to 20 minutes.
- Meanwhile, in a medium pot, bring 7 cups of water to a boil. Add the frozen rice (no need to defrost) and bring it to a boil again, stirring the rice to prevent sticking. Reduce the heat to a low simmer, and cover and cook for about 15 minutes. Periodically check and stir the congee. It’s important to stir from the bottom to prevent sticking, as the rice texture thickens quickly.
- While that’s cooking, dice the thousand year-old egg and set it aside. Very thinly julienne the ginger. Don’t prepare this ahead of time, as we want the flavor of freshly cut ginger.
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CENTURY EGG - WIKIPEDIA
From en.wikipedia.org
Main ingredients Egg preserved in clay, ash, …Variations duck, chicken or quail eggs Place of origin Hunan, ChinaAlternative names preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, millennium egg, black egg, blacking egg, skin egg
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- Add the rice into a medium-sized bowl and water to cover. Gently rinse the rice a few times with your fingers and drain. Repeat one to two more times. Drain well.
- Combine the rice, stock, chicken breast, Shaoxing wine, and ginger into your Instant Pot. Set it to cook at high pressure for 15 minutes. Once done, release the pressure naturally. Note, do not use fast release because the congee is starchy and might cause the valve to clog.
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