Century Egg and Lean Pork Congee

Ingredients

Instructions

1. 1

   Rinse the rice thoroughly and soak in water for at least 30 minutes, or preferably overnight. Drain well.

2. 2

   Prepare the pork: If using pork slices, chop them into small pieces. In a bowl, marinate the pork with salt, white pepper, cornstarch, sesame oil, light soy sauce, and shredded ginger. Mix well and set aside for 15 minutes.

3. 3

   In a large pot, bring water to a rolling boil. Add the drained rice. Bring back to a boil, then reduce heat to low, cover, and simmer for 60 minutes, stirring occasionally to prevent sticking. The rice should break down and become a creamy porridge.

4. 4

   While the congee is simmering, peel and dice the century eggs. You can cut them into wedges or smaller dices, depending on preference.

5. 5

   After 60 minutes, add the marinated pork and diced century eggs to the congee. Stir gently to separate the pork. Continue to simmer for another 15-20 minutes, or until the pork is cooked through and the congee reaches your desired consistency.

6. 6

   Season the congee with salt and white pepper to taste. Add MSG if desired for an authentic Cha Chaan Teng flavour. Stir well.

7. 7

   Ladle the hot congee into serving bowls. Garnish generously with chopped scallions and fried shallots (if using). Drizzle with a little extra sesame oil for aroma, if desired. Serve immediately.