Minced Pork Congee with Preserved Egg Soup
Is there anything homier than a bowl of minced pork congee with preserved egg soup? The slowly simmer egg, tender pork, and rich soup, garnishing with a sprinkling of scallion is the definition of comfort food.
Prep time: 30 minutes
Cook time: 60 minutes
Utensils:
Pot, bowl.
Serves 2-3
Ingredients:
7oz. / 200 g rice, rinse well
3.5oz. / 100 g pork or beef
1 tbsp. chopped scallion
2 preserved eggs
1 tbsp. sesame oil
2 slices fresh ginger, cut julienne
1 tbsp. light soy sauce
1 tbsp. chicken essence
1 tsp. salt, or to taste
2 tbsps. vegetable oil for stir-frying
Directions:
1. In a big bowl, soak the rice with 2 tbsps. water, 2 tbsps. vegetable oil and 1 tsp. salt for 30 minutes ahead of time (P1).
2. Meanwhile, cut the preserved egg into small cubes, cut the meat into thin strips, combine with 1 tbsp. light soy sauce and 1 tsp. salt in a mixing bowl, let them marinate for 20 minutes before use (P2).
3. Bring half pot of water to a rapid boil, parboil meat over high heat for 1-2 minutes, skim the foams with a spider or spoon (P3). Then add ginger and half of the preserved egg cubes(P4), add rice 2 minutes later, then reduce heat to low, let simmer for another 40 minutes with the lid off (P5).
4. Add the other half of the preserved egg cubes(P6), continue to simmer for 10 minutes.
5. Add chicken essence and sesame oil if desired, stir to mix everything togther and place into individual bowls, garnish with chopped scallion, let cool 10 minutes before serving.
Tips:
1. To prevent rice from sticking, please stirring occasionally while simmering, or put a spoon at the bottom of the pot before you cook.
2. An easy and fast way to cut preserved egg: Brush some oil on the blades of the knife before cut.
Nutritional information:
Servings per recipe: 2-3
Amount per serving:
| Protein: 21.6 g |
| Total fat: 21.7 g |
| Carbohydrate: 81.2 g |
| Calories: 607.5 kcal |
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