Pork And Century Egg Rice Congee - cooking recipe
Ingredients
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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
Preparation
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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.
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