Century Egg Pork Congee (using Rice Cooker)
This is an everyday Chinese family comfort food. Normally cooked 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.
- 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, corn starch
- 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 thin sliced pork with salt, white pepper, sesame oil, 1 tsp cornstarch. Stir well and set aside.
4. Chop spring onions into small pieces (For garnish later).
5. Slice gingers to long thin stripes.
6. Remove century eggs’ outer dirt with a teaspoon and cut the eggs into wedges.
7. Stir the congee with a whisk once a while, this will give the end result a smooth texture.
8. Open the rice cooker lid after approximately 10 minutes, if it’s boiling then add the marinated sliced pork in the bubbling congee.
9. Cover the lid and you can relax and have a cup of tea until the congee is fully cooked.
- Pour the cooked congee carefully in bowl
- Place Century eggs, ginger and spring onions on top.
- Drizzle with a teaspoon of sesame oil to lift the flavor.
- Add some fried shallots if you have them, that would taste even better.
Enjoy – Perfect for Homecook Weekday Lunch!
Feel free to check out my other easy lunch recipe: