皮蛋瘦肉粥 Rice congee is quite a typical lunch or sometimes breakfast in a Chinese household. It is also a popular dish served in Dim Sum /Yum Cha restaurants.
It uses less rice, simple few ingredients, just enough food to last through dinner.
However, if you don’t already have a rice cooker at home, you can still use a deep pot and cook it the traditional way. The recipe as follow.
Ingredients (for 2 people)
- A half cup of rice for 2 people (Rice water ratio= 1:10) For example, 0.5 cups of rice = 5 cups of water, 1 cup of rice = 10 cups of water
- Ginger (cut into very thin strips)
- Pork loin (cut into thin slices)
- 1 or 2 Century eggs (cut into small pieces)
- Marinate: 1/2 tsp salt, 1 tsp white pepper, 1 tsp cornstarch, 1 tbsp shaoxing wine, 1/2 tsp sugar, 1 tbsp sesame oil
- Spring onions (cut into small pieces) – you can put as much as you want if you like them
1. Presoak rice
👆Always presoak your rice if not it will take a long time to cook.
I normally pre-soak the rice right after breakfast in case I forget to soak it 1 hour before lunch. You can also pre-soak some dried scallops at the same time and add it to the rice later.
2. Add 10x water to the rice
Rice water ratio = 1:10.
1 cup of rice (for 4 people) = 10 cups of water
1/2 cup of rice (for 2 people) = 5 cups of water
3. Boil (with the lid ajar)
The problem of cooking over a stove is that water tends to overflow once it’s boiling. So you need to watch it closely or just leave the lid half-close.
4. Whisk the rice
Yes, whisk the rice or stir it often to break down the grains. Not only it cooks faster, this will result in smoother texture congee later.
5. Prepare ingredients
While the rice is cooking…
- Chop spring onions
- Cut ginger into thin strips
- Marinate thinly sliced pork with 1/2 tsp salt, 1 tsp white pepper, 1 tsp cornstarch, 1 tbsp Shaoxing wine, 1/2 tsp sugar, 1 tbsp sesame oil
- Cut century eggs into smaller pieces
6. Add pork and ginger into the congee
After 20 minutes, rice should be nice and soft in a creamy consistency.
Add pork and ginger to the boiling congee. Stir and let boil for 5 minutes.
Then, add century egg and boil for another 5 minutes.
7. Taste, Garnish, Serve
Off the heat, stir in 1-2 tbsp of light soy sauce and sesame oil for taste. Stir in all the spring onions.
Garnish with fried shallots if you have.
Enjoy! Such a comforting lunch!
You can always swap white rice with brown rice for a healthier option. Just remember to pre-soaked them.