Today is the best day to have this pot of goodness! A chilly day after rain, hubby is sick and I am having indigestion for many days.
I love to grind my rice grain and break them into smaller pieces when making congee. The congee will be extremely smooth and it will be cooked in a shorter time.
What makes this recipe different from the traditional one is the preparation of the minced pork. Instead of adding the minced pork together with the century egg into the porridge and cook, this recipe requires the minced pork to be stir-fried separately and top onto the congee. As such, all the marinade and juice of the pork will be locked inside the pork during the stir frying. This will result in a most flavourful congee than any other century egg congee you had ever try!
I also use 糖心皮蛋 (lava-centred century egg) as the lava from the century egg will be mixed into porridge while cooking and the porridge will be infused with the delicious pungent century egg taste.
The number of century eggs to add into the porridge is up to individual preference. I used 2 to cook with the porridge and 1 for topping. You can increase or reduce the number of eggs based on your preference.
- 125g minced pork
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- ½ tablespoon shaoxing wine
- ½ tablespoon sesame oil
- ¼ teaspoon ground white pepper
- ¼ tablespoon soy sauce
- 1 tablespoon oil
- 1 tablespoon minced garlic
- 1 portion marinated minced pork
- 100 g rice (grind to break the rice in smaller grains)
- 1 litre of water
- 1.5 teaspoon salt
- 3 tap concentrated chicken stock
- 2 pieces century eggs (cut into cubes)
- 1 Century egg (Cut into 4 wedges) - optional
- 1 tablespoon of chopped spring onions
- 1 tablespoon of fried onions
- 1 teaspoon sesame oil
- In a mixing bowl, add the minced pork and all other ingredients for marinating the pork. Mix well and chill in the fridge for an hr (can be use immediately if running short of time)
- Heat the oil in a frying pan over medium low heat
- Add in garlic and stir fry until slightly golden brown and fragrance
- Add in the marinated pork and stir fry for about 5 mins or until cooked
- Set aside for later use
- In a deep saucepan, add in the grinded rice and 1 litre of water.
- Add in concentrated chicken stock and bring to boil
- Lower the heat to simmer for about 45 mins or until the congee is cooked and become thick and smooth
- Stir occasionally to prevent the congee from sticking to the bottom of the pot. Break up any lumps if any.
- Five minutes before the congee is done, add in the century egg and simmer for another 5 mins.
- Taste and season with salt.
- Transfer the congee into 2 serving bowls
- Top the porridge with the stir-fried pork, spring onions, fried garlic and century eggs.
- Drizzle on sesame oil and Serve hot