The Century Egg & Pork Congee My Dad's Made 100,000 Times

Ingredients

• 6 oz rice
• 8 cup water
• 1 tsp salt
• 1 tsp oil
• 3 century egg
• 0.5 lb pork butt
• 1 oz dried scallop
• 0.25 oz ginger
• 1.5 tsp salt
• 0.25 tsp white pepper
• 2 tbsp cornstarch
• 2 tbsp water
• 0.5 tsp baking soda
• 1 tsp sesame oil
• 1 small amount cilantro
• 1 small amount green onion

Instructions

1. 1

   Prepare rice & dried scallops: As always, wash your rice well. Wash the rice three times, changing out the starchy water for fresh water each round.

2. 2

   Start congee: Heat water in a large pot on high heat. While the water's heating up, add the dried scallops. Wait until the water is at a rolling boil, then add the soaked rice and the soaking liquid.

3. 3

   Mince & wash pork: (Daddy Lau's pro-tip #2: Freeze the pork just a bit before cutting, to firm it up, or only half-thaw fully frozen pork. Then it won't jiggle as much, and it'll be very easy to cut!)

4. 4

   Prepare other ingredients: Grab a clean cutting board; you don't want raw pork residue on your garnishes. Chop cilantro and green onion.

5. 5

   Whisk congee: At this point, the congee base is finished cooking.

6. 6

   Add pork: Turn the heat as low as it'll go, then slowly drop small amounts of chopped pork onto different spots on the congee surface. You want them to end up as small clumps of meat, almost like little meatballs.

7. 7

   Add century egg: Add the smaller pieces of century egg into the congee, and gently mix them in.

8. 8

   Transfer congee to bowl & garnish: After 30 seconds, giving the century eggs a chance to impart some flavor to the congee but before they disintegrate, turn off the stove and transfer the congee to a serving bowl. Top with the century egg wedges, and the chopped cilantro and green onions. Enjoy!