Delicious and Hearty Pork and Century Egg Rice Congee Recipe

Warm up with this comforting and flavorful Pork and Century Egg Rice Congee. It's a traditional Chinese rice porridge dish that combines tender pork and century eggs in a thick and creamy texture. This dish is perfect for breakfast, lunch, or even as a late-night snack. With just a few simple ingredients and a little bit of time, you can enjoy a bowl of this nourishing and satisfying congee at home. Try this recipe out and experience the rich flavors of Chinese cuisine!

Ingredients

• 1 cup jasmine rice
• 4 cups water
• 1 cup chicken broth
• 1/2 pound lean pork, thinly sliced
• 2 century eggs, peeled and chopped
• 2 green onions, chopped
• 1-inch ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste

Directions

1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a large pot, combine the rinsed rice, water, and chicken broth. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low and simmer for about 30 minutes, or until the rice has broken down and thickened into a porridge-like consistency, stirring occasionally.
4. In the meantime, heat a separate pan over medium heat and add a drizzle of oil.
5. Sauté the sliced pork until cooked through and slightly browned. Set aside.
6. In the same pan, add the grated ginger and minced garlic. Cook for a minute until fragrant.
7. Add the cooked pork back into the pan with the ginger and garlic.
8. Stir in the chopped century eggs, soy sauce, oyster sauce, and sesame oil. Mix well and cook for another 2-3 minutes.
9. Once the rice has reached the desired consistency, add the pork and century egg mixture into the pot. Season with salt and pepper to taste.
10. Cook for an additional 5 minutes, allowing the flavors to meld together.
11. Serve the Pork and Century Egg Rice Congee hot, garnished with chopped green onions.
12. Enjoy this comforting and delicious congee!

Interesting Facts