PRESERVED DUCK EGG CONGEE RECIPES

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SALTED DUCK EGG | CHINA SICHUAN FOOD



Salted Duck Egg | China Sichuan Food image

Homemade Salted Duck Egg is a famous Chinese side dish especially for breakfast. The egg white can be matched with congee directly while the yolk can be used in steamed recipes, stir fry dishes and traditional Chinese moon cake.

Provided by Elaine

Categories     pantry

Yield 10

Number Of Ingredients 4

10 fresh duck eggs
500 ml hard liquor (, or 100ml to soak in batches)
500 ml water
175g salt

Steps:

  • Carefully wash the eggs until clean.  Then place under sunshine for 6 hours (depending on the room temperature) in winter. In summer days,  shorten the time to 1 hour, morning sun please. Or at least 4 hours in other seasons.
  • Then soak the eggs with lard liquid or you can use a small amount of the liquid and soak them in batches.
  • In the mean time, add salt and water in a completely clean pot, heat until boiling. Turn off the fire and wait until cool down.
  • Wait for 25 to 45 days, also depending on the room temperature.
  • When the egg is well pickled, hard boil them before serving.

Nutrition Facts : Calories 152 kcal, CarbohydrateContent 1 g, ProteinContent 8 g, FatContent 9 g, SaturatedFatContent 2 g, CholesterolContent 618 mg, SodiumContent 4753 mg, ServingSize 1 serving

SALTED PORK CONGEE WITH CENTURY EGG RECIPE | FOOD NETWORK ...



Salted Pork Congee with Century Egg Recipe | Food Network ... image

Congee, or jook in Cantonese, is a nutritious, comforting rice porridge. The simplest version of congee is made with just rice, water and salt, so it is easily digestible and a blank slate for any flavor. There are many varieties of congee; ours focuses on the popular combination of salted pork and century egg. It is important to take the time to soak the rice so it cooks evenly and breaks down to make congee. We tested two methods for hydrating the rice grains--soaking the rice in water in the refrigerator overnight and freezing washed rice for 6 hours. We found that the refrigerator technique resulted in a creamier and more fragrant congee base.It is important to take the time to soak the rice so it cooks evenly and breaks down to make congee. We tested two methods for hydrating the rice grains--soaking the rice in water in the refrigerator overnight and freezing washed rice for 6 hours. We found that the refrigerator technique resulted in a creamier and more fragrant congee base.

Provided by Food Network Kitchen

Total Time 9 hours 40 minutes

Cook Time 1 hours 40 minutes

Yield 6 servings

Number Of Ingredients 10

1 cup jasmine rice
Kosher salt
1 pound boneless, skinless pork shoulder, cut into 1/2-inch-thick by 3-inch-long strips
2 teaspoons neutral oil, such as vegetable or canola oil
2 century eggs, roughly chopped, optional (see Cook's Note)
1 1/2 teaspoons granulated sugar
Freshly ground white pepper
1 scallion, cut into 1/4-inch slices, optional
1-inch piece fresh ginger, peeled and cut into julienne strips, optional
Toasted sesame oil, for drizzling, optional

Steps:

  • Wash and drain the rice twice with cold water in a medium bowl. Add enough cold water to come 1 inch above the rice. Cover and soak in the refrigerator at least 8 hours and up to 12 hours.
  • Massage 2 teaspoons of salt into the pork in a medium bowl until the salt dissolves, about 30 seconds. Cover and marinate in the refrigerator at least 8 hours and up to 12 hours. 
  • Add 11 cups cold water to a 7-quart Dutch oven and bring to a boil over high heat. 
  • Pour off all the water from the soaked rice. Add 1/2 teaspoon salt and the neutral oil and massage using a spatula or spoon until the oil and salt are well distributed and most of the rice grains are broken. 
  • Rinse the pork strips under running water to remove excess salt and drain. 
  • Add the rice and pork to the boiling water. Bring back up to a rolling boil, stirring continuously, about 8 minutes. Reduce the heat to medium low and simmer, stirring every 10 to 15 minutes using a wooden spatula, until the mixture has thickened, the rice grains have broken down and the texture is similar to the consistency of cooked grits, 50 to 70 minutes. (To thin out the consistency, add warm water 1/4 cup at a time. To thicken the consistency, simmer until desired thickness, about 5 minutes.)
  • Stir in the century eggs if using and cook until the eggs are warmed through, about 3 minutes. Stir in the sugar, 1/2 teaspoon white pepper and salt to taste.  
  • Divide among bowls and top with scallions, ginger and a drizzle of toasted sesame oil if desired. 

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