🍲 Dad’s SOOTHING Century Egg & Pork Congee! (皮蛋瘦肉粥)

By Made With Lau · 90 min

Ingredients

Instructions

1. Wash the rice three times, changing the water each time. After the last rinse, soak it in just enough clean water to cover, with the salt and oil added.
2. Break the dried scallops into smaller pieces with pliers or a nutcracker, wash them twice, and set aside.
3. Bring a large pot of water to a rolling boil over high heat, add the scallops, then add the soaked rice and its soaking liquid.
4. Return to a boil, cover with the lid slightly askew, stir once, and keep at a boil without boiling over for about 25 minutes.
5. Partly freeze the pork butt (or half-thaw it), slice it, cut into strips, then dice into small pieces. Rinse and drain well.
6. Mince the ginger and mix with the salt, white pepper, cornstarch, water and baking soda (optional). Add the pork and mix well, then stir in the sesame oil.
7. Finely chop the cilantro and green onion. Peel the century eggs, cut one into wedges, and cut the other two into wedges and then smaller pieces.
8. When the congee base is cooked, lower the heat, whisk to break down the rice and thicken it, and add boiling water if it's too thick.
9. Turn the heat to low and drop small clumps of pork into the congee, stir gently, then cook on medium-low for about 3 minutes until the pork just turns light brown.
10. Taste and adjust with a little salt or more boiling water if needed. Stir in the small century egg pieces, wait 30 seconds, then turn off the heat.
11. Serve in bowls topped with the egg wedges, cilantro and green onion.

Summarized from Made With Lau's video. Watch it for the details.

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