Dive into the comforting depths of Cantonese cuisine with this recipe for creamy Century Egg & Pork Congee, a beloved dim sum classic. This isn't your average porridge; the combination of the uniquely pungent century egg, savory pork, and the subtly sweet rice congee creates a symphony of flavors and textures that will tantalize your taste buds. The creamy texture, achieved through careful simmering, is the perfect counterpoint to the contrasting elements, resulting in a dish that's both sophisticated and deeply satisfying. Beyond its deliciousness, this congee is surprisingly easy to make, perfect for a weekend brunch or a comforting weeknight meal.
Imagine the rich aroma of ginger and garlic mingling with the earthy scent of century egg as your congee simmers to perfection. This recipe breaks down the seemingly complex process into simple, manageable steps, guiding you from preparing the ingredients to achieving that velvety smooth consistency. Ready to embark on this culinary adventure and create your own bowl of this unforgettable Cantonese delight? Let's get started with the step-by-step instructions.
Tools Needed
- Pot
- Chopsticks
Ingredients
- Jasmine rice: 1/2 cup
- Oil: 1 teaspoon
- Salt: 1/2 teaspoon
- Xianggu (pork hip bone) or bone-in pork chops
- Water: 10 cups (boiling)
- Century egg: 1 whole
- Chicken bouillon or MSG: 1 teaspoon
- White pepper powder: 1/2 teaspoon
- Green onion
Step-by-Step Instructions
Step 1. Prepare Ingredients & Start Cooking
- Gently rinse the jasmine rice. Marinate the rice with 1 teaspoon of oil and 1/2 teaspoon of salt for 20 minutes. This helps the rice break up better during cooking.
- Blanch the pork in simmering water for three minutes to lighten the flavor. Rinse thoroughly and set aside.
- Combine 10 cups of boiling water, the blanched pork, the marinated rice, and one whole century egg in a pot.
Step 2. Simmer & Create Creamy Texture
- Bring to a boil, then reduce to a heavy simmer. Stir every 10 minutes to ensure the rice breaks down and creates a creamy consistency.
- Cook for one hour, stirring every 10 minutes. To prevent overflow, elevate the lid slightly using chopsticks.
Step 3. Season & Incorporate Toppings
- Season the cooked congee with 1/2 tbsp salt, 1 teaspoon of chicken bouillon or MSG, and 1/2 teaspoon of white pepper powder.
- Shred the cooked pork, scraping all the tender meat from the bone. Cut the century egg into small pieces.
- Add the shredded pork and century egg pieces back into the congee.
Step 4. Serve & Garnish
- Pour the congee into serving bowls. Garnish with slices of raw century egg and green onions.
Read more: Chinese Wonton Soup: Thousand-Li Fragrance Recipe
Tips
- Using a rice cooker is generally not recommended for making congee, as the heat is too low to properly break down the rice.
- The century egg adds richness to the dish, eliminating the need for a stock base.
Nutrition
- Calories: approximately 350-450
- Fat: 10-15g
- Carbs: 50-60g
- Protein: 20-25g
FAQs
1. Where can I find century eggs?
Century eggs are readily available at Asian grocery stores, sometimes even in larger supermarkets with a diverse selection. Look for them in the refrigerated section.
2. Can I substitute the pork?
Yes! Ground chicken or even shredded leftover chicken can be used as a substitute for the pork. Adjust seasoning to taste as needed.
3. How can I make the congee creamier?
For an extra creamy congee, use a higher ratio of rice to water and simmer for a longer time. You can also blend a portion of the cooked congee before returning it to the pot.
This Creamy Century Egg & Pork Congee recipe is a testament to the simple elegance of Cantonese cuisine. Enjoy the rewarding experience of crafting this comforting bowl of deliciousness, and savor every spoonful of its unique flavors. Now go forth and impress your friends and family with this classic dim sum dish!