Century Egg, Thin Sliced Pork, Congee (using Rice Cooker)
This is an everyday Chinese family comfort food. Normally cook over a stove. But if you are lazy like me and don’t want to watch over the stove like a hawk, the rice cooker is much easier and less messy.
- a half cup of rice for 2 people (rice water ratio: 1 part rice: 10 parts water)
- thumb size ginger, thinly sliced
- minced pork or thinly sliced of pork loin
- 1 – 2 century egg
- 1 spring onions (chopped)
- Soy sauce, sesame oil, white pepper, salt, cornstarch
- Optional: fried shallot for garnish
1. Wash the rice and add 10 parts of water (For example 0.5 cup of rice, 0.5×10= 5 cups of water)
2. Turn on the rice cooker and press the “Congee” function button.
3. Marinate thinly sliced pork with salt/ light soy sauce (choose one), white pepper, sesame oil, 1 tsp cornstarch. (optional: shaoxin wine, 1/2 tsp sugar). Mix well and set aside.
4. Chop spring onions into small pieces (For garnish later).
5. Slice gingers to long thin stripes.
6. Scrap the century eggs’ outer dirt with a teaspoon and cut the eggs into wedges.
7. Open the rice cooker lid after approximately 10 minutes (it should be started to boil). Add the marinated pork in the boiling congee.
8. Stir and close the lid. You can relax and have a cup of tea until the congee is fully cooked.
- Pour the cooked congee carefully in a bowl
- Taste and adjust the seasoning. Add some light soy sauce or salt if it’s not salty enough.
- Place Century eggs, ginger and spring onions on top.
- Drizzle with a teaspoon of sesame oil to lift the flavour.
- Add some fried shallots if you have them, that would taste even better.
Enjoy – Perfect for Weekday Lunch!
Other Variation of Congee/Porridge …
Of course, if you can’t get century eggs, just cook with the pork itself is good enough. Sometimes we also like to crack an egg and stir in the congee in the last minute to make it extra creamy.
Other great combinations to substitute the pork and century eggs in this recipe:
- sliced fish congee
- sliced chicken congee
- shredded chicken from the leftover roast
- vegetarian congee with sweet corns, onions, celery, and carrots. (cooked with vegetable stock)
Let me know if you like this rice-cooker recipe. Which is your favourite congee variation?
Click below for my other easy lunch recipes: