This recipe is supposedly close to Hong Kong style congee which has a thick and sticky texture to the porridge. While some might find century eggs unbearable to eat or even smell, many of us Chinese love love love century eggs. We can eat them on its own with some pickled ginger. If you are not a fan of century eggs, you can always replace the non-congee based ingredients with other ingredients such as seafood, chicken or fish. The basics of making the congee remains the same.
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Ingredients
Serves 6 pax
Congee ingredients:
3/4 cup of jasmine rice
1/4 cup of glutinous rice
10 cups of water
Other ingredients:
4 whole century eggs - diced
400g lean pork (can replace with chicken)
Marinate for lean pork:
2 tablespoons of glutinous rice flour
2 capful of rice wine (to remove the porky smell of the pork)
1 teaspoon of sesame oil
2 teaspoons of light soy sauce
