Century Egg And Meat Congee

Recipe: Century Egg And Meat Congee(皮蛋瘦肉粥)



Ingredients

• 200g long grain white rice
• 30g round grain glutinous rice or long grain white rice
• 1700ml + 300ml water
• 150g pork shoulder meat（梅肉）or chicken (thinly sliced)
• 2 century eggs (1 finely chopped; 1 sliced)
• 1 to 2 stalk spring onion

Marinade

• 5 thinly sliced ginger
• spring onion (white part; julienned)
• 1 TBSP light soy sauce
• ½ TBSP ShaoXing wine
• 1/8 tsp. sesame oil
• ½ tsp. corn starch

Seasonings

• 1½ tsp. salt or to taste
• ¾ tsp. sugar or chicken granules, or to taste
• 1½ TBSP shallot oil
• white pepper

Garnishing

• shallot oil
• chopped spring onion (green part; chopped diagonally)
• shallot crisps *optional
• 4 TBSP ginger (julienned; sauteed until golden brown)

Measurements: tsp. = teaspoon | TBSP = tablespoon

Preparation
1. Julienne ginger. Julienne white part of spring onion. Chop green part of spring onion diagonally. Finely chopped half of the century egg and thinly slice the remaining century egg. Marinate meat with the marinade for about 10 minutes.	2. Heat 2 TBSP oil in a skillet. Saute julienned ginger until golden brown. Put sauteed ginger on a piece of paper towel. Keep the oil to use as ginger oil later.	3. Wash rice. Put rice in a large bowl and fill the bowl with tape water. Rub rice in hands in batches. Then change the water in bowl.
4. Repeat rice washing process in step 3 for a few times, until water runs clear and rice is visible from water surface.	5. Put rice in a stockpot. Add 1700ml water. Let bring to a boil, uncover.	6. Cover with lid, ajar. Let rice continue to simmer over low heat.
7. Stirring occasionally. Add some water from the remaining 300ml if congee turns too thick. Use	8. Cook until rice turns mushy. The consistency of congee should be thin but not too runny.	9. Stir in chopped century egg. Add marinated meat and its marinade (except ginger slices). Stir to combine. Allow meat to cook over low heat.
10. Season congee with salt, sugar and pepper to taste.	11. Laddle congee into serving bowls. Drizzle with some shallot oil and ginger oil. Sprinkle some pepper. Add sauteed ginger. Then, arrange sliced century egg on top.	12. Garnish congee with chopped spring onion and shallot crisps before serving. Serve hot.

Notes

Add some leafty green such as lettuce for a complete meal. Century egg and meat congee can be served with golden Chinese crullers too. Fresh ginger can be used for garnishing instead of sauteed ginger.