Century Egg Congee
Another congee recipe… CY’s favourite out of all my cooking. And my favourite congee from Mum… I don’t bother to try century egg porridge outside after I’ve learnt how to cook this one 😛 The step of marinating the rice with sesame seed oil came from one of my colleagues at work. That step helps to make the congee gooey-smooth and delicious.
Serves two
Ingredients
- 150g lean pork, cut into bite-sized chunks
- 2/3 cup uncooked Thai fragrant rice
- 3 tsp of salt
- Water
- 3 tsp of sesame seed oil.
- 8 to 10 medium dried scallops
- 1 century egg (shell removed and washed), cut into chunks
- Fried onions and spring onion (for garnishing)
Method
- Marinate pork with salt by rubbing salt all over the pork. Leave in a jar and refrigerate for 2-3 days.
- Wash and soak dried scallops for 20 minutes. Save the water from the soaking to add to the pot during cooking.
We’ll be using a electric crock-pot to cook the congee. The one I use is just large enough to cook congee for two. You may need to adjust the amount of ingredients if cooking for more people.
- Rinse pork in water to remove excess salt before cooking.
- Wash rice grains and add sesame oil. Mix well.
- Place pork, rice and scallops (together with the water used to soak them) into crock-pot.
- Pour boiling water from the kettle into the pot. For my particular pot, I fill it up to four-fifths full.
- Cover the pot and set the power to “Highâ€.
- Leave to cook for 1 hour.
- Switch to “Low†power after 1 hour.
During the entire cooking process, do check from time to time and stir contents of pot with a ladle to prevent the rice from sticking to the bottom of the pot. You may also need to add water while you stir — the idea is to make sure that the porridge doesn’t turn too gooey. At the same time, it shouldn’t be too watery/runny.
- 30 minutes before serving, add century egg pieces and stir well.
Total cooking time: 3 hours.
Serve hot with fried shallot / onions and chopped spring onions.
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