Ingredients:
Century Eggs: 2
These add a unique savory, slightly fermented flavor and creamy texture to the congee.
Lean Pork: 300 grams
Adds protein and richness to the congee.
Rice (for Congee): 1 cup
The rice breaks down during cooking to create the creamy texture.
Water: 8 cups
A high water-to-rice ratio helps break down the rice to create a porridge-like consistency.
Youtiao (Fried Dough Stick): 1 stick
For texture contrast: crispy on the outside, soft inside.
Ginger: 1 small piece (thinly sliced)
Enhances aroma and helps with digestion.
Green Onions (Chopped): A handful
Adds freshness and flavor.
Coriander (Optional): A handful
Adds a herbal, refreshing note.
Seasoning:
Salt: 1 tablespoon
Enhances flavor and balances the taste.
White Pepper: A pinch
Adds mild heat and spiciness.
Chicken Powder: 1 teaspoon (optional)
Adds extra umami flavor.
Sesame Oil: 1 teaspoon
Adds a nutty, aromatic finish.
Instructions:
Step 1: Prepare the Century Eggs and Pork
Peel and Cut Century Eggs
Why: Century eggs are delicate, so peel them carefully. Cutting them into smaller pieces helps distribute their flavor evenly in the congee.
Method: After peeling, slice each egg into 6-8 equal pieces and set aside.
Marinate and Steam Pork
Why: Marinating the pork with salt not only adds flavor but also tenderizes it. Steaming ensures the pork stays moist and cooks evenly.
Method: Rinse the pork thoroughly. Rub with 1 tablespoon of salt and let it marinate for at least 1-2 hours. Steam the pork for 20 minutes, then remove and slice thinly for later use.
Step 2: Prepare the Congee Base
Cook Rice in Water
Why: The large amount of water breaks down the rice, turning it into a smooth, thick porridge. Rice starch gelatinizes when heated with water, giving the congee its creamy texture.
Method: Rinse the rice under cold water to remove excess starch. This prevents the rice from clumping during cooking. In a deep pot, bring 8 cups of water to a boil. Add the rice, lower the heat to a simmer, and cook for about 1-1.5 hours. Stir occasionally to prevent sticking. The rice should fully break down, resulting in a smooth, thick porridge.
Step 3: Add the Ingredients and Flavorings
Mix in Pork and Century Eggs
Why: The flavors of the century eggs and pork need time to infuse into the congee.
Method: Add the sliced pork and century egg pieces into the pot. Stir to combine, and continue cooking for another 10 minutes on low heat. This allows the pork and century egg to heat through and blend with the congee.
Season the Congee
Why: Seasoning is important for balancing the flavors. Salt enhances taste, white pepper adds a gentle spiciness, and sesame oil provides richness.
Method: Season with 1 tablespoon of salt, a pinch of white pepper, and 1 teaspoon of chicken powder if using. Drizzle a small amount of sesame oil for added aroma. Taste and adjust seasonings as needed.
Step 4: Garnish and Serve
Fry the Youtiao (Fried Dough Stick)
Why: Youtiao adds a crunchy texture that contrasts the creamy congee. The frying process causes moisture in the dough to rapidly escape, creating a crisp surface.
Method: Heat oil to around 120°C (248°F). Cut the youtiao into small pieces, then fry them for about 30 seconds until crispy. Drain excess oil and set aside.
Garnish and Serve
Why: Adding fresh ingredients like green onions and coriander gives brightness and freshness to the dish.
Method: When ready to serve, sprinkle chopped green onions and coriander on top of the congee. Add the fried youtiao for a crispy topping.
Key Tips:
Stirring the congee regularly: This prevents the rice from sticking to the bottom of the pot and promotes even breakdown of the rice, ensuring a smooth, creamy texture.
Adjusting water: If the congee becomes too thick during cooking, add more water gradually to reach your desired consistency.
Let the pork marinate longer: The longer you marinate the pork, the more tender it becomes, as salt helps break down the proteins in the meat.
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