Cantonese Century Egg and Pork Congee – Pei Tan Chok ( 皮蛋瘦肉粥 ) is a very warming meal.
I call this a meal, not a dish as it is a whole meal in a bowl. Warm and satisfying, nourishing and comforting. Once in a while I love to cook this as eating it is just a comfort to me when I am feeling in need of a hug and a little bit of loving. Recently I felt the need for a lot of hugs and a lot of loving hence this dish.
I bought some mini century eggs I want to try but I won’t be buying them again as I prefer the yolks of the big ones as they are more moist and succulent.
Congee wise I love both the Teochew 潮州 Cháozhōu or Cantonese 广东Guǎngdōng style.
Teochew 潮州 Cháozhōu style of congee is where the rice is boiled till they ‘flowered’ just split open and then it’s taken off the heat.
Cantonese 广东Guǎngdōng style is where the rice is boiled and boiled till you get a thick consistency.
However I take congee any which way as long as they are good.
- 1 cup Rice
- 500 g Minced pork
- Century eggs
- 3 Salted eggs
- 3 Dried scallops
- 2 Dried abalone
- Salt & pepper
- 2 tbsp Sesame oil
- 1 tbsp Crispy garlic
- Spring onions
Mince Pork Marinate
- Soy sauce
- Sesame oil
- Rice Wine
- Salt & Pepper
Important for a bowl of GOOD congee
- Rinse rice only once! Do not over wash your rice as we WANT the starch.
- Boil your rice with the washed dried scalloped and soaked dried abalone.
- Continue boiling for half and hour before adding the prepared marinated mince.
- Let the mince boil with the congee for another half hour then add in your chopped up salted eggs and century eggs.
- Let everything boil for another half hour. Taste and season to your taste.