Century Egg and Lean Pork Congee
皮蛋瘦肉粥
Comforting rice porridge with tender pork, century eggs, and vegetables in silky, creamy broth. A beloved Chinese breakfast featuring rich, savory flavors and smooth, warming texture.
Servings
2-3 people
Prep Time
15 minutes
Cook Time
30 minutes
Spice Level
Not Spicy
Ingredients
Instructions
Cook congee in rice cooker, start preparing side dishes: wash and chop three small baby bok choy, cut green onions and ginger into strips, cut pork tenderloin into cubes and marinate with a little starch and light soy sauce, cut preserved eggs into cubes.
You can marinate the meat with green onions, ginger, light soy sauce, thirteen spice powder, and a little cooking wine then stir-fry together, no need to add starch.
Add a little oil to the pan, when 50% hot add green onions and ginger to stir-fry, remember not to use too high heat as it can easily burn.
Add the marinated meat cubes and stir-fry until fully cooked.
Pour in preserved eggs and stir-fry together for 30-40 seconds.
Turn off heat, pour in the chopped baby bok choy, use the residual heat of the pan to stir-fry the baby bok choy.
At this time the congee in the rice cooker is also ready, pour the stir-fried vegetables into the pot, mix well then serve.
If the vegetables are still raw, you can also cook them together for another 5-10 minutes.
Add a little salt according to personal taste, mix well then serve.
- Since you need to add century egg, lean pork, and baby bok choy, you can add more water when making the congee to avoid the final product being too thick. If you add too little water, it's okay, you can add a little boiling water.