Photograph of the finished Century egg and pork congee (pei dan sau yuk juk)

China · Cháo trứng bắc thảo thịt bằm

Century egg and pork congee (pei dan sau yuk juk)

1 hr Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 6.3 oz
  • Photograph of Century eggs Century eggs 4
  • Photograph of Pork shoulder Pork shoulder 9.9 oz
  • Photograph of Ginger Ginger 0.8 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Chicken broth Chicken broth 8 ½ cups
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Sesame oil Sesame oil 1 ⅛ tbsp
  • Photograph of Soy sauce Soy sauce 1 ⅓ tbsp

Method

  1. 1 Wash the rice, mix it with a little salt and sesame oil, then let it sit for 30 minutes until the grains crack; this will make the porridge cook faster.
  2. 2 Marinate the shredded pork shoulder with soy sauce, pepper, and a little sesame oil for 15 minutes.
  3. 3 Cook the rice with chicken broth and shredded ginger, bring to a boil, then reduce heat, stirring occasionally, and simmer for 45 minutes until the porridge is smooth and creamy.
  4. 4 Peel the preserved eggs, cut them into wedges, and add half of them to the pot with the porridge, cooking for 5 minutes to blend the flavors.
  5. 5 Add the meat and stir quickly, cook for another 5 minutes until the meat is just cooked through, then season with salt and pepper.
  6. 6 Scoop into a bowl, arrange the remaining century eggs on top, sprinkle with chopped scallions and ginger, and serve hot with fried dough sticks.

With an appliance

  • Pressure cooker 35 min

    Replace step 3: cook the rice with broth and ginger under high pressure for 12 minutes, then release the pressure naturally for 10 minutes, stirring to thicken the porridge. Add the century egg and meat from steps 4 and 5 after opening the lid to prevent the meat from drying out.

Start cooking