Pork and Century Egg Rice Congee recipe
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Ingredients
- 1 cup uncooked short-grain white rice 1 tablespoon vegetable oil 6 cups water 1 cube pork bouillon cube 2 cups char siu (Chinese roast pork), diced 6 green onions, chopped 2 cups water 2 preserved duck eggs (century eggs), peeled and diced
Nutrition Info
- 174.5 caloriescarbohydrate: 15.8 gcholesterol: 92.4 mgfat: 5 gfiber: 0.8 gprotein: 15.6 gsaturatedFat: 1.3 gservingSize: -sodium: 220.4 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Pork and Century Egg Rice Congee
Directions
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Rinse the rice in several changes of cold water. Drain completely in a mesh strainer and place into a large pot. Stir the vegetable oil into the rice and set aside for 10 minutes.
Stir 6 cups of water, the bouillon cube, char siu, and green onion into the rice. Bring to a boil over high heat, reduce heat to medium-low, cover, and simmer 1 1/2 hours. Stir frequently as the rice cooks to help break the rice grains apart and keep it from burning on the bottom.
Stir in the remaining 2 cups of water and the century egg. Continue cooking another 1 1/2 hours, stirring frequently until the congee reaches your desired consistency. The congee is ready when the individual grains of rice are no longer discernable and have thickened the soup.