Ingredients for Rice Porridge Congee With Century Egg And Pork Or Chicken
- 1 cup white rice
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 6 cups cold water
- 4 cups chicken broth
- 2 inches fresh ginger, roughly chopped
- Chicken
- Eggs
- White Pepper
- Green Onion
- 1 teaspoon sesame oil
- Dark soy sauce, to taste (about 1/2 teaspoon per bowl)
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How to Make Rice Porridge Congee With Century Egg And Pork Or Chicken
- Rinse 1 cup of white rice and soak it in a pot with 6 cups of cold water, 1 teaspoon of salt, and 1 tablespoon of vegetable oil for 30 minutes.
- Add 2 inches of roughly chopped fresh ginger and 4 cups of chicken broth to the soaked rice. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 25 minutes, stirring occasionally at first and more frequently during the last 10 minutes.
- Add 2 chopped green onions, 2 chopped century eggs, and 1 cup of shredded cooked chicken or pork (or substitute with your own poached meat).
- Simmer for another 5 minutes, stirring gently.
- Stir in 1 teaspoon of sesame oil and 1/2 teaspoon of freshly ground white pepper.
- Serve the congee hot in bowls. Garnish each bowl with a drizzle of dark soy sauce (about 1/2 teaspoon per bowl) and a sprinkle of chopped green onions.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
4g
Fat
6g
Carbs
13g
