Preserved egg lean porridge

Want to know what the Chinese eat for breakfast？Well，here is your answer：basically，overcooked rice porridge.I am sure that，scientifically speaking，there shouldn’t be anything in common between congee，pork slivers，century eggs and，on occasion，fermented bean curd，but it is still one of my favourite breakfast choices when I am in Hong Kong.There are loads of variations on congee with fish，beef and so on，but this is the traditional version that you can guarantee every cafe serving congee will offer.

Serves 2

INGREDIENTS

75g uncooked jasmine rice

800ml water or chicken stock

1 teaspoon salt

sugar，to taste

100g pork fillet，thinly sliced

1 tablespoon chopped spring onion

1 century egg，peeled and diced

To serve（optional）

（Un）smacked Cucumbers

Crispy Five-spiced Whitebait

shop-bought fermented bean curd

Deep-fried Dough Stick

1.Rinse the rice in cold water several times until the water becomes clear.

2.Add the rice to the water or stock in a pan along with the salt and sugar and gently simmer for 90 minutes，stirring occasionally.

3.Add the pork fillet and simmer for a further 20 minutes，at which point you should have something that resembles porridge.If the mixture is too thick，add a little water.

4.Scatter the spring onion and century egg over the congee and serve with（Un）smacked Cucumbers，Crispy Five-spiced Whitebait，fermented bean curd and a dough stick，if you like.

hancheng

See author's posts