Century Egg Congee using Rice Cooker (Serve 2)
It’s a classic Chinese dish especially for Cantonese people. Normally cooked over stove. But if you are lazy like me and not sure how to cook over the stove, rice cooker is much easier and less messy.
- half cup of rice for 2 people (rice water ratio: 1 part rice: 10 parts water)
- thumb size ginger, thinly sliced
- minced pork or slice lean pork
- 1 century eggs
- 1 spring onions (chopped)
- Soy sauce, sesame oil, white pepper, salt, corn starch
- Optional: fried shallot for garnish
1. Wash the rice and add 10 parts of water (For example: 1 cup of rice, 10 cups of water)
2. Turn on the rice cooker and press the congee buttons if you have.
3. While it is cooking, marinate pork with 1 tsp soy sauce, pepper, little salt, sesame oil, corn starch. Stir well and set aside.
4. Chop spring onions, slice gingers to long stripes, prepare century eggs and roughly chop them.
5. Stir the rice with a whisk once a while, to help breakdown the grains to smooth texture. (SECRET to Smooth Congee)
6. When the congee is done cooking, press the cook button again to begin another cooking process. (if the congee looks too thick, add little water)
7. Stir in century eggs, pork, and ginger to the congee.
8. Cook for another 5-10 minutes until the meat are fully cooked.
9. TASTE! It should be quite tasteless at this point.
SEASON it with 1-2 tbsp of soy sauce until you are satisfied with the taste.
Drizzle and stir with sesame oil to give it a smooth texture and nice aroma.
10. Stir in the spring onions. And serve with few thin slice gingers, and fried shallots for garnish. sprinkle with sesame oil.
End Result: Easy Simple, all using just rice cooker.