20-Minute Congee with Pork and Thousand Year-Old Egg (皮蛋瘦肉粥)
User Reviews
4.7
20-Minute Congee with Pork and Thousand Year-Old Egg (皮蛋瘦肉粥)
Description
The recipe begins by freezing washed white rice for at least eight hours, which helps reduce cooking time. The pork is marinated with cornstarch, oyster sauce, and vegetable oil, then added to the simmering congee along with freshly thin-sliced ginger and diced preserved thousand year-old eggs. Cooking the rice in water or chicken broth creates the porridge base, stirred regularly to prevent sticking and encourage creaminess.
After simmering for about 15 minutes, the pork, ginger, and eggs are incorporated and cooked a few minutes more to meld flavors. Ground white pepper and salt finish seasoning, balancing the rich umami from pork and preserved egg. The final texture is thick but fluid porridge with tender pork bits and soft egg pieces.
Garnishing with chopped scallions and cilantro adds freshness and color. This dish is ideal for breakfast, a light meal, or comfort food on cooler days.
Ingredients
- ¾ cup white rice
- 4 ounces pork shoulder (115g, julienned)
- ½ teaspoon cornstarch
- 1 teaspoon oyster sauce
- 1 teaspoon vegetable oil
- 7 cups water (or chicken broth; 1.65 liters)
- 2 thousand year-old eggs
- 3 lices ginger
- ¼ teaspoon ground white pepper
- salt (to taste)
- scallion to garnish, chopped
- cilantro to garnish, chopped
Instructions
- 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.
- After 15 minutes, it’s time to add the julienned ginger, pork, and thousand year-old egg. Stir and simmer for another 5 minutes or so. Finally, stir in the white pepper and salt to taste. Serve piping hot with chopped scallions and cilantro.
- It's that easy, folks!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 62mg | 21% |
| Sodium | 461mg | 19% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
