Chinese congee with black century egg and pork is a simple rice porridge is one of those items you will find at Hong Kong dim sum restaurants. This is the only type of congee my little foodie likes to eat so far. She hates eating the regular white eggs but she’ll eat these black eggs. This pictorial recipe is particularly made for her.
Prep time: 30 minutes
Cooking time: 30 minutes
Servings: I cooked this congee in a 6-quart pot.
5 – 6 black century eggs
1/2 cup chopped scallion
4 cups of cooked kinoko rice (or substitute with jasmine rice)
2.5 quart pork bone broth
water added as needed
1 tsp salt +
2 Tbsp Tbsp sugar
1/8 tsp black/white pepper +
1.5 inch piece of ginger or about 1/2 tsp ginger powder
1/3 lb lean ground pork
1 Tbsp finely chopped scallion
1/2 tsp minced garlic or garlic powder
1/2 tsp salt
1 tsp sugar
1/8 tsp white pepper
1 Tbsp vegetable oil
Note: Sweet or salty congee will ruin congee. I seasoned this congee slightly bland so we can use the salt and pepper shakers for individual use. As for the pork bone broth, I normally buy about 2-3 pounds of pork bones and boil it in a 6-quart pot. This normally makes 5 quarts of pork bone broth that I would freeze for cooking soups.
1. Prep the scallion and ginger. Marinate the ground pork with
- 1/3 lb lean ground pork
- 1 Tbsp finely chopped scallion
- 1/2 tsp minced garlic or garlic powder
- 1/2 tsp salt
- 1 tsp sugar
- 1/8 tsp white pepper
2. Peel and cut the black century eggs.
Note: You can eat the black century as is, but since the center of my black eggs were still runny, I went ahead and blanched it in boiling water for about 2 minutes until the center becomes firmer. This step is unnecessary unless you want to make sure the congee broth is clear. Drain the eggs in colander.
3. Heat up oil and cook the pork paste.
Note: Normally, I care less if the mined pork is big but since this congee is especially made for my little foodie who hates eating lean meat, I had to chop the meat up into itsy bitsy sizes after cooking the pork paste.
Get ready to cook!
4. Pour in pork bone broth and bring it to a boil. Remove all the scums until broth is clear.
5. When broth is clear, pour in the cooked rice. Add more water so that the liquid is always about 2 inches above rice level since the rice will continue to expand. Season the broth with 2 tablespoons of sugar and 1 teaspoon of (pink) salt. Cook the rice congee on medium for about 20 minutes or until the rice fully expands.
6. When rice has totally expanded, add the pork and black century eggs in. Add more water as needed. Bring the congee to a boil and cook on medium low for about 1 minute. Make sure to stir occasionally so that the rice won’t settle or stick on the bottom and burn.
7. Add in the scallion and ginger. Enjoy!
This pictorial was made possible thanks to little Ethan who slept peacefully the whole time. That’s the most important thing nowadays in order for this mama to cook in the kitchen.
Now for my food photography: