Century Egg and Pork Congee

Ingredients 9

• Rice (uncooked) 大米150 g
• Century eggs 皮蛋2 个
• Lean pork 猪瘦肉90 g
• Water 水to taste
• Salt 盐to taste
• Chicken powder 鸡精to taste
• Shaoxing cooking wine 料酒to taste
• Cornstarch 淀粉to taste
• Sesame oil 麻油1 tsp

Steps 7

1. 1
   Step 1

   Rub the rice in water to wash it, then soak it in clean water for 30 minutes.

   大米加水搓洗干净，再用清水泡30分钟。

2. 2
   Step 2

   Rinse and drain the rice and put it in the pot or rice cooker. Add about twice the water you use for cooking rice, cover and start cooking.

   米再洗一次沥干，放进锅里，加平时煮饭两倍左右的水，盖上盖子开始煮。

3. 3
   Step 3

   Soak the pork to draw out the blood, rinse and cut it into thin strips. Mix with a little salt, ¼ spoon chicken powder, the cooking wine and cornstarch, and leave for 10 minutes.

   瘦肉泡出血水后洗净切丝，加少许盐、¼勺鸡精、料酒和淀粉抓匀，腌10分钟。

4. 4
   Step 4

   Peel the century eggs and cut them into small cubes.

   皮蛋剥壳，切成小丁。

5. 5
   Step 5

   When the porridge boils, leave the lid slightly open so it does not boil over. After about 10 minutes, when it thickens, take the lid off and stir from time to time.

   粥煮开后把锅盖挪开一条缝防溢锅，煮10分钟左右变稠后打开盖子，不时搅一搅。

6. 6
   Step 6

   In a small pot of boiling water, cook the pork strips, loosening them with chopsticks, until they all turn pale. Lift them out, rinse off the foam with warm water and drain.

   另起一小锅水烧开，下肉丝用筷子拨散，煮到全部变色就捞出，用温水冲掉浮沫，沥干。

7. 7
   Step 7

   When the rice is fully soft and the porridge is thick, add the pork, century egg, salt to taste and ¼ spoon chicken powder. Cook for about 1 minute, stirring, then stir in the sesame oil and serve.

   米完全煮烂、粥变稠后，加肉丝、皮蛋、适量盐和¼勺鸡精，边搅边煮1分钟左右，淋麻油拌匀盛出。