皮蛋瘦肉粥 / Century Egg and Pork Congee

🔢Directions¶

In a saucepan, add rice and water, rinse off starch, then simmer
Finely chop refrigerated century eggs
Julienne pork and mix with soy sauce, white pepper, cornstarch, cooking oil, in that order
In a heated pan with cooking oil, stir fry julienned pork until slightly brown, then immediately set aside and let sit for a while
When rice is cooked and congee is thick, blend a few times with an immersion blender on pulse mode
Combine with julienned pork, century eggs and bring to a boil over high heat
Season with salt and black pepper to taste, garnish with green onions and serve