Thousand egg porridge is a traditional Chinese congee that is both warming and healthy! You may have to be a little adventurous when you go grocery shopping but the results will be more than worth it!
Make the rice! For one person one cup should be more than enough, measure accordingly
Wash the rice and add water until the water is about the first digit of your index finger deep
Start the rice cooker!
Thin strips of lean pork
Mince a bit to make it into smaller pieces
Add a tsp of salt to pork
Thousand year egg, or preserved duck egg...you can use boiled eggs as well but it won't be the same!!
Dice up...don't be scared this is a delicacy in china and enjoyed in the preparation in many dishes!
Add a bit of wine
Mix and let marinate
Add oil to wok and add the marinated pork
Fill the wok halfway with water...remember the more water you add the thinner your porridge will be and vice versa!
Wow rice is done!
Scape rice out....
And add it to your, what is now, pork soup!
Add the thousand year eggs
Add corn starch to make the porridge nice and thick
Let it simmer
Lid and let lightly boil until the cooked rice becomes nice and fluffy
The aroma is delicious...see how the rice now looks so soft? It is ready!
You can also add some chopped spring onion tips to make it even more aromatic...
- 2.0 Thousand year eggs
- Lean pork, strips
- Corn starch