Minced Pork Congee with Preserved Egg

This is Chinese most famous congee. It is basically made with 3 simple ingredients found in almost any refrigerator, and it's easy to learn, also great for entertaining.

Pot, bowl.

7oz. (200g) rice, rinse well

3.5oz. (100g) pork or beef

2 preserved eggs

1 tbsp. chopped scallion

2 slices fresh ginger, cut julienne

2 tbsps. vegetable oil

1 tbsp. light soy sauce

1 tbsp. chicken essence

1 tbsp. sesame oil

1 tsp. salt

1. In a big bowl, add 2 tbsps.water, 2 tbsps.vegetable oil and 1 tsp.salt, soak the rice for 30 minutes ahead of time (P1).

2. Meanwhile, cut the preserved egg into small cubes, slice the meat, then cut into thin strips, combine with 1 tbsp. light soy sauce and 1 tsp.salt in a mixing bowl, let marinate for 20 minutes before use (P2)

3. Bring half pot of water to a rapid boil, parboil meat for 1-2 minutes, skim the foams with a spider or spoon (P3). Then add ginger and half of the preserved egg cubes(P4), add rice 2 minutes later, then reduce heat to low, let simmer for another 40 minutes with the lid off (P5).

4. Add the other half preserved egg cubes(P6), continue to simmer for 10 minutes.

5. Add chicken essence and sesame oil if desired, stir to mix everything togther and place into individual bowls, garnish with chopped scallion, let cool 10 minutes before serving (P7).

P1

1. To prevent rice from sticking, please stirring occasionally while simmering, or put a spoon in the pot before you cook.

2. An easy and fast way to cut preserved egg: Brush some oil on the blades of the knife before cut.