Pork And Century Egg Rice Congee Food

CENTURY EGG AND PORK CONGEE (皮蛋瘦肉粥)

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!

CONGEE WITH PORK AND CENTURY EGG

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.

SALTED PORK CONGEE WITH CENTURY EGG

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.

PORK AND CENTURY EGG RICE CONGEE

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.

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

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!

RICE CONGEE WITH CHICKEN

Steps:

• Bring chicken stock to a boil, add the rice and the garlic, reduce the heat and simmer for approx 2 hours until the grains break down but not completely disintegrate, stir occasionally.
• Add the chicken, shiitake and ginger, and cook for 5 minutes.
• Add your chosen vegetables cook for another 3-5 minutes.
• Taste the soup and add soy, oyster sauce, salt and pepper to taste.
• Serve in bowls, drizzled with some sesame oil, and any or all of the above garnishes in separate bowls/dishes for people to help themselves.