Congee with Pork and Century Eggs 皮蛋瘦肉粥
Classic Cantonese congee with pork and century eggs, warm and comforting meal. Perfect for breakfast or lunch with noodles and you tiao.
So it seems like winter is here, finally!!! Nothing better than having a big bowl of hot congee for we Chinese. There are many different kind of congee but the simple one is always the best. And this is one all time favourite, pork and century eggs.
People always like the congee a bit thick and creamy, the ratio of rice to water is important. And there is little track to make your congee so creamy is, to slowly stir it after it cooked. Easily make a large pot and feed the whole family.
天氣轉涼，最好就是吃一大碗熱騰騰的粥，滿足又暖胃。這個皮蛋廋肉粥是廣東粥品，簡單用豬肉，皮蛋，也可加咸蛋煮成。
在家煮綿綿的粥有小秘訣，在粥煮沸後，慢慢攪拌，粥便會變得綿綿的。簡單易做，煮一大鍋，好滿足喔！
Soak the rice in water for 20 minutes. Marinate the pork with some soy sauce, corn starch and salt.
將豬肉切幼絲，或用免治豬肉也可，用少許生抽，胡椒粉，鹽等醃豬肉。將白米洗淨，然後用開水浸20分鐘。
Drain the rice, then put rice, water and chicken stock in a pot, bring it to boil then turn to low heat and cook for 15 -20 minutes.
倒去浸米的水，將米放入煲內，加入5杯水及2杯雞湯（如不用雞湯，可用水代替）用中火煮沸後，轉小火煮15-20分鐘。
Then slowly stir the congee for about 5 minutes, then add the pork and cook for 5 minutes. After that, add in century eggs and salted duck egg. Cook for 5 more minutes, season with salt and it is done!
然後打開煲蓋，不停慢慢攪拌約五分鐘，再下豬肉，煮五分鐘。最後下皮蛋及咸蛋，再煮五分鐘，下鹽調味即成！
- 1/2 cup rice
- 200 gram pork
- 2 century eggs
- 1 salted duck egg
- 5 cups water
- 2 cups chicken stock
- 材料：
- 白米 -半杯
- 豬肉 -200克
- 皮蛋 -2隻
- 咸蛋（可省略） -1隻
- 雞湯 -2杯
- 水 -5杯
- Soak the rice in water for 20 minutes. Marinate the pork with some soy sauce, corn starch and salt.
- Drain the rice, then put rice, water and chicken stock in a pot, bring it to boil then turn to low heat and cook for 15 -20 minutes.
- Then slowly stir the congee for about 5 minutes, then add the pork and cook for 5 minutes. After that, add in century eggs and salted duck egg. Cook for 5 more minutes, season with salt and it is done!
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