Century Egg Congee is a type of rice porridge with slices of black eggs and some chopped scallions. The egg is known as Century Egg or Hundred Year Old Egg.
Contrary to its name, Century Egg is not 100 years old. It is a type of egg preserved in a mixture of clay, ash, salt, and other ingredients from a few weeks to several months. The process breaks down the composition of the egg which changes the color of both the whites and yolk.
This dish can be enjoyed for breakfast or meryenda.
Try this Century Egg Congee Recipe. Let me know what you think.
Century Egg Congee with Salted Pork
- 1/4 lb. pork
- 2 tablespoons salt
- 1 cup long grain white rice
- 4 to 5 cups water
- 2 cups chicken stock
- 3 pieces century egg sliced
- 1/2 cup chopped scallions
- Rub salt all over the pork. Let it stand for 1 to 2 hours.
- Steam the salted pork for 30 to 40 minutes.
- Let the pork cool down and then shred the pork using your fingers. Set Aside.
- Prepare the congee by combining 4 to 5 cups of water with the chicken stock in a large cooking pot. Boil.
- Add the rice and then wait for the liquid to re-boil. Stir every 5 minutes. Continue cooking in medium heat until porridge-like texture is achieved (usually about 30 minutes or more).
- Transfer the congee in an individual serving bowl. Top with sliced century egg, shredded salted pork, and scallions.
- Serve. Share and enjoy!