Hong Kong Style Authentic Chinese Century Egg & Pork Rice Porridge Recipe by cookpad.japan
Cooking Instructions 1 Chop up the century egg into small pieces as shown in the photo. Finely chop the ginger and spring onion. 2 Chop the pork offcuts into small pieces and coat them with a little flour. 3 Wash the rice and add it to a saucepan with 600 ml water. You can also use pre-cooked rice. 4 Boil the water over high heat at first and then reduce the heat to low. If the water level gets too low, you can top it up when it needs it. 5 After 10 minutes, add the pork and ginger. 6 After another 10 minutes, add the century egg and chicken stock powder and simmer for a further 2 minutes. Lastly, gently stir in the sesame oil and stop the heat. 7 Transfer the porridge to a dish and sprinkle some spring onion over the top to finish. 1 Chop up the century egg into small pieces as shown in the photo. Finely chop the ginger and spring onion. 1 Chop up the century egg into small pieces as shown in the photo. Finely chop the ginger and spring onion. 2 Chop the pork offcuts into small pieces and coat them with a little flour. 2 Chop the pork offcuts into small pieces and coat them with a little flour. 3 Wash the rice and add it to a saucepan with 600 ml water. You can also use pre-cooked rice. 3 Wash the rice and add it to a saucepan with 600 ml water. You can also use pre-cooked rice. 4 Boil the water over high heat at first and then reduce the heat to low. If the water level gets too low, you can top it up when it needs it. 4 Boil the water over high heat at first and then reduce the heat to low. If the water level gets too low, you can top it up when it needs it. 5 After 10 minutes, add the pork and ginger. 5 After 10 minutes, add the pork and ginger. 6 After another 10 minutes, add the century egg and chicken stock powder and simmer for a further 2 minutes. Lastly, gently stir in the sesame oil and stop the heat. 6 After another 10 minutes, add the century egg and chicken stock powder and simmer for a further 2 minutes. Lastly, gently stir in the sesame oil and stop the heat. 7 Transfer the porridge to a dish and sprinkle some spring onion over the top to finish. 7 Transfer the porridge to a dish and sprinkle some spring onion over the top to finish. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls French Toast Roll Ups Cream of mushroom Spicy chicken Jeff and Nessie's Caramelized Hotdog Slices Smoked Beef Brisket Chocolate Pudding Pizza French Toast Roll Ups Cream of mushroom Spicy chicken Jeff and Nessie's Caramelized Hotdog Slices Smoked Beef Brisket Chocolate Pudding Pizza Stuffed Pepper Passionfruit (or Mango) Cheese Tart Tofu with Century Eggs (Pidan Tofu) Polish Sauerkraut Cooking: Bigos Peruvian Cuisine -- Ceviche Loquat Seed Vinegar Cherry Pepsi Ribs Crunchy Turkey-Brie Panini Fried Chicken livers Asian Marinade #2 Stuffed Pepper Passionfruit (or Mango) Cheese Tart Tofu with Century Eggs (Pidan Tofu) Polish Sauerkraut Cooking: Bigos Peruvian Cuisine -- Ceviche Loquat Seed Vinegar Cherry Pepsi Ribs Crunchy Turkey-Brie Panini Fried Chicken livers Asian Marinade #2