Congee is typically boiled for a longer time until the rice is broken apart and partially incorporated to the liquid to form a thick porridge.
Additional info: Eating congee is a perfect way to stay on a light diet and balance the metabolism and digestive system.
Tianjin preserved vegetable (Tianjin preserved cabbage) is a type of pickled Chinese cabbage originating in Tianjin, China. You can find this easily in your local Chinese store.
It consists of finely chopped Tianjin cabbage (a variety of Chinese cabbage with an elongated shape) and salt.
Rinse the preserved vegetables a few times then soak in water. After about 10 mins, drain and rinse it a couple more times. Drain and squeeze dry. This is to wash away some of the salt.
Take small section of ginger, remove the skin and give it a hard smash.
Dice the carrot.
Marinate the minced pork with 1 tsp corn flour, 1 tsp salt, light soy sauce, sesame oil and white pepper.
Add the preserved vegetable to the marinated minced pork and mix well.
Make a ball size pork ball and set aside.
1 cup of uncooked long grain white rice weighs about 185 g. I'm using half cup here for 2 people. So do your own math 😝
After wash your rice until the water is clear, add 1.5 liters of water and bring to boil. Add the ginger too.
These salted duck eggs are covered in a thick layer of salted charcoal paste. Wash away all the charcoal paste.
Prepare a pot and cover the egg with water and bring to boil for 5 minutes.
What is salted duck egg? A salted duck egg is a Chinese preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal.
Rinse in cold water after 5 minutes of cooking.
Cut the salted duck egg in half.
And scoop out with a spoon and cut it into small pieces.
Slice your century egg. Century duck eggs are the best.
What is century egg? Is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months.
When the water simmer, add the dice carrots.
Now and then (about every 10 minutes or so), use a soup ladle to gently scrap the bottom of the pan to loosen and dislodge the rice grains that stick to the bottom.
Cook the porridge according to the consistency you like. If you still want to see the rice grain (photo above), it usually takes about 20 minutes.
Add all the marinated pork balls.
Keep stirring. I smash the pork balls to have smaller pieces of meat.
Like this. Cook until the consistency you like.
Remember to remove the gingers before serving. At this point, you don't need to add any salt as its pretty tasty.
Add the century egg and salted duck egg.
And a dash of pepper. Mix well.
Start eating. Enjoy! 😍
- 600.0g Minced pork
- 4.0Tbsp Preserved vegetable
- 2.0 Salted duck egg (optional)
- 2.0 Century duck egg (optional)
- 1/2c Rice (rice cup)
- 1/2l Water
- 1.0tsp Salt
- 1/3tsp Pepper
- 1.0 Ginger
- 1/2tsp Soy sauce
- 1.0tsp Corn flour
Kuala Lumpur, Malaysia