Pork Century Egg Congee Recipe (The Right Way to Enjoy Thousand Years Old Eggs)

By Souped Up Recipes · 45 min

Ingredients

Instructions

1. Rinse the rice under running water a couple of times, then soak it for 10 to 15 minutes.
2. Meanwhile, bring 8 to 10 cups of broth or water to a boil.
3. Remove the fat and silver skin from the pork loin, slice it into ¼-inch slices, stack them and cut into thin julienne.
4. Marinate the pork with 2 tsp salt, 1 tsp garlic powder, the egg white and 1 tbsp cornstarch. The high salt amount is intentional because the soup dilutes it.
5. Drain the rice well and add it to the boiling broth or water. Return to a boil, then lower the heat and simmer for 15 minutes.
6. Whisk the rice for a minute or two to break up the grains and thicken the congee.
7. Add the century eggs, grated ginger and marinated pork. Stir to separate everything, then cook a few more minutes until the pork is no longer pink.
8. Taste and adjust the seasoning, then garnish with scallion. Serve with fried dough sticks or pickled vegetables if desired.

Summarized from Souped Up Recipes's video. Watch it for the details.

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