Friday, May 11, 2007

Century Egg Congee

Congee is a porridge made from rice cooked in lots of water or stock. It’s a good way to use up the leftover rice from the previous day. The rice is cooked for a long time until it breaks down and the porridge thickens. It can be as thin as soup or as thick as oatmeal. Congee is very popular for breakfast because it is filling and warms the body. It is also a comfort food for someone who is sick, like chicken noodle soup. Congee is eaten with an assortment of dried, preserved, or pickled condiments. In century egg congee, chopped century eggs and ground pork are added.

Century Egg Congee
There’s no right or wrong way to make congee, since it’s a very informal dish so there's really no official recipe.

1 C leftover cooked rice
3 C water or stock (more or less depending on how thick you like your congee)
3 oz. ground pork, optional
1 green onion, separated into white and green part, then thinly sliced
2 century eggs, roughly chopped
1/4 tsp white pepper
1 Tbsp soy sauce
1/4 tsp sesame oil
Vegetable oil

Heat 1 tsp of vegetable oil in a saucepan over medium heat. Add the sliced white part of the green onion and ground pork. Brown the ground pork. Then add the rice, water, and white pepper and bring to a boil. Lower the heat to a simmer and simmer for an hour, stirring occasionally.

Add the soy sauce and sesame oil to the chopped century egg and let it marinade for the time you cook the congee.

If you want your congee thicker, add less water or cook it uncovered for a while and if you want it thinner, add more water. At the end of cooking, stir the century egg and sliced green part of the green onion into the congee. Cook for a minute to let it heat through. Salt to taste, then serve immediately.

Serve with condiments of choice like:
pork floss (rou song)
pickled bean curd
zha cai
bamboo shoots
wheat gluten


Anonymous said...

Congee, congee.. I can have you anytime!
But century egg congee - only for dim-sum brunch :)

Anonymous said...

century eggs, salted duck eggs, spicy hot preserved bean curd, salted fish for me, the whole nine yards hehe :)
P/S: hey, I did my past due tag post, check it out My Top 5 Favorite Place To Eat, Southern California

SteamyKitchen said...

Thousand year old egg is one of my favorite things in the whole world - my mom used to take leftover turkey bones from thanksgiving and make jook!

Amy said...

I wish I could have congee more often. I usually only eat it on weekends when I have time to enjoy breakfast.

I love salted duck eggs too, love that creamy orange yolk. Yum! Your top 5 look delicious!

Mmm it sounds so comforting, good way to use up the leftover bones.

Mandy said...

love century egg! especially in congee. Can I come over for weekend breakfast ? :)

Amy said...

Novice Baker,
:D Anytime. I usually don't wake up before 10 though. ;D


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