Ingredients:
2 heads of leafy greens
1 preserved egg
80g lean pork
appropriate amount of scallions and ginger
120ml rice
Ingredients:
- 2 portions of leafy greens (Napa cabbage, lettuce, or Shanghai bok choy are all suitable)
- 1 preserved egg (century egg)
- 80g lean pork
- Scallions and ginger, to taste
Rice Preparation:
Measure 120ml of rice and soak it in water for 10 minutes. Drain well, then mix in half a teaspoon of salt and one tablespoon of cooking oil. Let it marinate for another 10 minutes. (Marinating the rice improves its texture during cooking, resulting in a smoother and creamier conee base.)
“It is recommended to boil the century eggs first. Cook them in boiling water for 12–15 minutes; this significantly reduces any eggy or gamey odor.”
After boiling, cut the century eggs into small cubes and chop the leafy greens.
Slice the lean pork thinly. Marinate it for 10 minutes by mixing thoroughly with:
- ½ tablespoon light soy sauce
- ½ tablespoon oyster sauce
- ½ tablespoon cornstarch
- 1 tablespoon cooking oil
- A pinch of white pepper
The water-to-rice ratio is 10:1. First, bring the water to a boil in a clay pot (or heavy-bottomed pot), then add the marinated rice.
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Once it returns to a boil, reduce the heat to medium-low and simmer for 30 minutes. (Adding the rice only after the water is boiling effectively prevents sticking to the pot; however, you should still stir the congee frequently while cooking to ensure it doesn’t stick.)
Add the preserved egg and cook for 10 minutes.
Add the lean meat and continue cooking for 5 minutes.
Just before serving, add the chopped greens and season with salt to taste.
Stir well and turn off the heat.
It’s done cooking, it smells amazing!
