How to Make Lean Pork Congee with Century Egg

Taste: Savory; Method: Boil; Cooking Time: One hour; Difficulty: Easy.

Steps to Make Lean Pork Congee with Century Egg

Soak the rice for at least one hour in advance.

Tenderize the lean pork with the back of a knife until it’s loose.

Cut the pork into small granules with a knife. It should be slightly coarse for better texture. Marinate with a little cooking wine, salt, and light soy sauce for 10 minutes for better flavor absorption.

Prepare all the ingredients. Clean and cut the shiitake mushrooms (remember to remove the stems). Wash the green peas and add them with the mushrooms as they will be cooked together. Add the marinated minced meat. Cut the spinach into sections separately as it will be added last. Peel and cut the century eggs into chunks.

Put the rice and water in a clay pot. When the water is slightly warm, add the shiitake mushrooms and green peas as they require longer cooking time.

Once the water boils, add the century eggs and simmer on low heat. Gently stir with a spoon to prevent sticking. Let it cook with the lid open, stirring occasionally.

Stir-fry the marinated minced meat in a pan without oil until cooked. Add it to the pot and continue cooking until the rice thickens.

Before serving, taste and adjust seasoning with a little salt and chicken bouillon. Add spinach and spring onion. Turn off the heat and let it sit in the pot for two minutes.

Enjoy this delicious and nutritious congee. It’s absolutely delightful. This dish is a great way to get kids who don’t like vegetables and meat to eat.