ReceptnaptárCentury egg congee (rice porridge with century egg and pork)
Congee (zhōu in Chinese) is the comforting breakfast of all of East Asia: rice cooked in so much water that it falls apart into a silky porridge. Century egg (pidan) is a duck egg cured in an alkaline mixture, with a translucent dark white and a creamy, aromatic yolk; it is the classic partner of congee.
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Ingredients
Method
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- Put the rice, water (or stock) and ginger slices in a large pot and bring to the boil.
- Cook covered over low heat for 45–50 minutes, stirring often and scraping the bottom, until the rice breaks down into a creamy porridge.
- Meanwhile mix the pork strips with 1 tsp soy sauce, the cornstarch and a pinch of white pepper, and leave for 15 minutes.
- Stir the pork into the congee for the last 5 minutes and cook for 3–4 minutes until cooked through.
- Season the congee with salt, soy sauce and pepper; if it is too thick, thin it with hot water.
- Ladle into bowls, top with the diced eggs, coriander and spring onion, drizzle with sesame oil and serve hot.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The rice to water ratio is about 1:7–8; the long, slow cooking is what gives the silky texture.
- Marinating the meat in a cornstarch coating keeps it tender and juicy.
- Century egg smells sulphurous and ammonia-like; that is its real flavour, but if you cannot find it, salted egg works too.
- Keeps in the fridge for 3 days; add water when reheating.
Frequently asked questions
What is a century egg?
A duck or chicken egg cured for weeks in an alkaline clay-and-ash mixture; it is not 100 years old and it is not spoiled.
Can I make it without the eggs?
Yes, chicken, mushrooms or tofu are also popular toppings.
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