The Century Egg & Pork Congee My Dad's Made 100,000 Times

Method8 steps

1. 1

   Step 1: Rinse the rice (6 oz) three times in separate preparation water, draining and replacing the starchy water each time. After the last rinse, soak in fresh clean water just sufficient to submerge the rice, with the separate 1 tsp rice-soaking salt and 1 tsp oil. Keep that soaking liquid. Break the dried scallops (1 oz) into small pieces with a clean suitable tool and rinse twice in separate preparation water.

   Uses 6 oz rice · Separate water for rinsing rice and dried scallops, as needed · Separate clean rice-soaking water, enough to submerge the rice; added with rice to congee · 1 tsp salt · 1 tsp oil · 1 oz dried scallops

2. 2

   Step 2: Heat the separate 8 cups congee-base water in a large pot and add the washed dried scallops. At a rolling boil, add the soaked rice with its own soaking liquid. Cover until the boil returns, then turn to medium and stir once. Set the lid slightly askew and keep at a controlled boil for about 25 minutes, until the rice is cooked and breaking down; prevent boiling over and sticking.

   Boil congee · 25 minUses 8 cups water · Washed dried scallops · Soaked seasoned rice and its separate soaking liquid

3. 3

   Step 3: If needed, firm the pork briefly in the freezer before cutting. Pat dry with paper towel, then cut into slices, strips and very small dice. Mince the ginger (1/4 oz) and mix with the separate 1 1/2 tsp pork-marinade salt, 1/4 tsp white pepper, 2 tbsp cornstarch, 2 tbsp marinade water and optional 1/2 tsp baking soda. Coat the pork thoroughly, then mix in the 1 tsp sesame oil.

   Uses 1/2 lb pork butt · 1/4 oz ginger · 1 1/2 tsp salt · 1/4 tsp white pepper · 2 tbsp cornstarch · 2 tbsp water · 1/2 tsp baking soda (optional) · 1 tsp sesame oil

4. 4

   Step 4: Use a clean board and knife to chop the small amounts of cilantro and green onion. Peel the three century eggs. Cut one into garnish wedges and keep separate; cut the other two into small pieces for the congee.

   Uses A small amount of cilantro · A small amount of green onion · 3 century eggs: 2 chopped into congee, 1 cut into garnish wedges

5. 5

   Step 5: Once the rice base has cooked, reduce to low and whisk to break the grains down and thicken the porridge. Add a little separate boiling water only if needed to restore the preferred consistency; the pork and eggs will thicken it further.

   Uses Cooked congee base · Additional boiling water to thin the congee as needed

6. 6

   Step 6: With the heat low, drop the marinated finely diced pork in small clumps across the congee surface. Stir gently to separate and prevent sticking, then increase to medium-low and cook for about 3 minutes, continuing as needed until all pork clumps are cooked through and reach 71°C/160°F in the centre. Reduce to low. Taste only after the pork is fully cooked; add extra salt if needed and boiling water if too thick.

   Uses Whisked congee base · Marinated finely diced pork · Additional salt only if needed after tasting fully cooked congee · Additional boiling water to thin the congee as needed

7. 7

   Step 7: Gently mix the smaller pieces from the two century eggs into the cooked pork congee.

   Uses Fully cooked pork congee · Small pieces from 2 of the 3 century eggs

8. 8

   Step 8: After about 30 seconds warming the chopped century eggs, turn off the heat and transfer to serving bowls. Top with the reserved wedges from the third century egg and the prepared cilantro and green onion.

   Warm chopped century eggs before plating · 1 minUses Century-egg and pork congee · Reserved wedges from the remaining century egg and chopped green garnishes