Pork and Century Egg Rice Congee

Name: Pork and Century Egg Rice Congee
Total time: 210
Yield: 8
Ingredients: 1 cup uncooked short-grain white rice; 1 tablespoon vegetable oil; 6 cups water; 1 cube pork bouillon cube; 2 cups char siu (Chinese roast pork), diced; 6 green onions, chopped; 2 cups water; 2 preserved duck eggs (century eggs), peeled and diced

Recipe by Lea Eats from allrecipes.com

4 Hr. 30 Mins.

Ingredients

8 servings

•

1 cup uncooked short-grain white rice
•

1 tablespoon vegetable oil
•

6 cups water
•

1 cube pork bouillon cube

•

2 cups char siu (Chinese roast pork), diced
•

6 green onions, chopped
•

2 cups water
•

2 preserved duck eggs (century eggs), peeled and diced

Instructions

Rinse the rice in several changes of cold water. Drain completely in a mesh strainer and place into a large pot. Stir the vegetable oil into the rice and set aside for 10 minutes.
Stir 6 cups of water, the bouillon cube, char siu, and green onion into the rice. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer 1 1/2 hours. Stir frequently as the rice cooks to help break the rice grains apart and keep it from burning on the bottom.
Stir in the remaining 2 cups of water and the century egg. Continue cooking another 1 1/2 hours, stirring frequently until the congee reaches your desired consistency. The congee is ready when the individual grains of rice are no longer discernable and have thickened the soup.