CENTURY EGG CONGEE RECIPE RECIPES
CHINESE CONGEE WITH PORK AND CENTURY EGG | CHINA SICHUAN FOOD
Chinese congee with century egg and minced pork
Provided by Elaine
Categories dim sum staple food
Total Time 115 minutes
Prep Time 75 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Wash the rice; soak with clean water for at least 1 hour. Transfer out and drain.
- Marinate rice with salt and oil. Rest for around 15 minutes. And then marinate minced pork with cornstarch and pinch of salt.
- In a pot, bring water or stock to a boil and then add rice. After 10 minutes, turn down the fire to simmer for around 40 minutes or until the rice is almost broken. Stir several times to prevent rice stick to the bottom.
- Place pork and century egg in. Continue simmer for around 5 to 8 minutes over medium fire.
- Sprinkle salt and mix well.
- Transfer to serving bowl, top with spring onion, coriander plus preserved Sichuan mustard (optional) before serving.
Nutrition Facts : Calories 245 kcal, CarbohydrateContent 19 g, ProteinContent 11 g, FatContent 13 g, SaturatedFatContent 4 g, CholesterolContent 40 mg, SodiumContent 1421 mg, ServingSize 1 serving
CENTURY EGG | ASIAN INSPIRATIONS - ASIAN RECIPES
Century Egg is tasty and pungent, from Chinese cuisine that is great as condiment for congee or add into other vegetable or egg dish. Try now! Recipe by Asian Inspirations.
Provided by AsianInspirations
Total Time 5S
Prep Time 5S
Yield 2-3
Number Of Ingredients 2
Steps:
- To Prep Cut up the century egg into 8 wedges, arrange on a serving plate. Place some pickled ginger at the center as garnish. Serve with congee.
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Mar 17, 2019 · Ingredients 1/2 cup (120 ml) uncooked medium grain or short grain white rice 5 cups chicken stock (*Footnote 1) 1 chicken breast or 2 thighs , about 10 oz. / 300 g (frozen cuts work, too, if using an Instant Pot) (*Footnote 2) 1 tablespoon Shaoxing wine (or dry sherry) 2 teaspoons ginger , finely ...
From omnivorescookbook.com
From omnivorescookbook.com
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From ohmyfoodrecipes.com
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From healthythairecipes.com
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Growing up, I used to hate eating congee. My parents would make it with sweet potato so often that I would get nauseous just thinking about eating it. However, because I hadn't eaten it in so long, I recently started to crave congee. My favorite version of congee is the one cooked with pork and century egg (preserved duck egg). I cooked it for my dad, grandparents, and Jacky for the first time ...
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From wennadoesntsharefood.com
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From mylovelyrecipes.com
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From wokandkin.com
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From healthythairecipes.com
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From souperdiaries.com
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From homemade-chinese-soups.com
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From curiouscuisiniere.com
From curiouscuisiniere.com
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From cookpad.com
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From mehungry-phyllis-recipes.blogspot.com
From mehungry-phyllis-recipes.blogspot.com
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From crystalbyblog.blogspot.com
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From redhousespice.com
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From pressurecookrecipes.com
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Feb 16, 2012 · In fact, Taste of Hong Kong’s recipe for Congee with Salted Pork and Century Egg looks pretty […] May November 15, 2012 Always find it hard to replicate the ones made in shops.
From tastehongkong.com
From tastehongkong.com
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Put the dried scallops, salt, chicken and water in a pot and bring to a boil. After the water boils, pour the washed rice into the pot. Then stirring until boiling, cover the lid and turn to medium-low heat cook for 20 minutes and turn off heat leave for 20 minutes.
From reddit.com
From reddit.com
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Step 5. Add ginger, minced meat, century eggs, chicken stock powder, salt and white pepper powder into the congee and continue to cook. 100 o C.
From my.thermomixrecipes.com
From my.thermomixrecipes.com
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