Ingredients
White rice
150g
Century eggs
2
Lean pork
90g
Water
as needed
Salt
to taste
Chicken bouillon powder
1/4 spoon + 1/4 spoon
Cooking wine
1/2 spoon
Starch
1/2 spoon
Sesame oil
1 small spoon
How to make preserved egg and lean meat porridge
- Put the rice in a large bowl, add water and rub it, then wash it and soak it in water for 30 minutes.
- Wash the soaked rice again, drain the water and pour it into the pot, add an appropriate amount of water, about twice the amount of water you normally use for cooking rice. Cover the pot and press the switch to start cooking.
- After soaking the lean meat in bloody water, rinse it, cut it into shreds, add appropriate amount of salt, 1/4 spoon of chicken essence, cooking wine, starch, mix well and marinate for 10 minutes
- Keep the heat on low and use chopsticks to turn each piece of meat until the surface becomes slightlyPeel the preserved egg and cut into small piecesgolden and some fat is rendered out. However, don’t sear for too long, as the meat will become tough. There’s a similar process in Western cooking when searing steaks, where browning the surface locks in the juices.
- After the porridge boils, move the lid away from the pot to leave a gap to prevent it from splashing. Cook for about 10 minutes until the porridge becomes thicker. Remove the lid and stir with a spoon from time to time.
- Use another pot, pour a small amount of water, bring to a boil, add the shredded pork, stir with chopsticks, and cook until the color becomes lighter.
- After taking it out, rinse it with warm water to remove the foam and drain the water.
- When the rice is fully cooked and the porridge is thick, add the shredded pork, preserved egg, salt, 1/4 spoon of chicken essence, and cook for about 1 minute. Stir constantly with a spoon, add sesame oil, stir well, and serve.
