Ingredients:
- 1 cup Thailand Jasmine Rice
- 2 Century Eggs
- 3 Tbsp Shredded Lean Pork (seasonings: 1 tsp salt, 1/8 tsp white pepper, a little bit of water)
- 1 Stalk of Green Onion
- 1 tsp fine julienned ginger
- 1 can of Chicken Broth or your preferred homemade broth
- 1 or 2 You Tiao or Chinese Donut/Crullers (Optional)
Preparation:
Night before:
- Wash jasmine rice thoroughly and drain water. Transfer it to a small bowl. A little bit leftover water is fine.
- Remove the shell from the century egg. Halve it with the knife. Then add it to the rice bowl and thoroughly rub it to the rice grains until the entire egg is dissolved into the rice. Once done, the rice will turn into the greyish color.
- Cover the bowl with the plastic wrap and refrigerate it overnight
On the day of cooking:
- Shred or julienne lean pork. Add salt and white pepper to taste. Add a little bit of water and marinade them altogether in a small bowl. Set aside.
- Mince green onion
- Julienne ginger finely.
- Remove the shell from the century egg. There is a leftover half of the century egg from last night. Cut them into small wedges.
- Open the chicken broth can. One can turns into about 2 cups.
- Shred the Chinese donut into small pieces.
Putting Everything Together:
- In a sauté pan, add the rice. Add 8 cups of water and 2 cups of chicken broth. Cover the lid and simmer on the low heat for 45 minutes to an hour.
- Add additional 2-3 cups of water to the pan. This is to make up the water that is evaporated during the cooking process.
- Add the marinated shredded lean pork and century egg wedges and cook them for a couple of minutes until shredded pork is well cooked.
- Once done, you might want to continue to cover it with the lid for another 15 minutes. This is to continue to cook the congee and dissolve all the flavors.
- It's ready to serve now. Garnish it with the minced green onions, the julienned ginger and shredded Chinese Donut (optional).
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