「Century Egg and Pork Congee」

Ingredients and amounts

• 1 liter drinking water
• 2 century eggs
• 100g lean pork
• 150ml rice
• 1 spring onion
• 1 cilantro sprig
• 4 lettuce leaves
• 1 thumb-sized piece ginger
• 5ml soy sauce
• 5ml oyster sauce
• 2g salt
• 1g white pepper
• 10ml cooking oil

Step-by-step method

1. 1

   Step 1

   Wash the rice. Place it in the inner pot of a rice cooker. Add 1 liter of drinking water.

2. 2

   Step 2

   Wash the lean pork. Pat it dry briefly. Add 10ml of cooking oil and rub it into the pork evenly. Place the pork in the rice cooker inner pot.

3. 3

   Step 3

   Peel the century eggs and rinse them. Cut them in half. Separate the egg white from the yolk. Roughly chop the egg white into small pieces. Crumble the yolk. Add both to the rice cooker inner pot.

4. 4

   Step 4

   Wash and peel the ginger. Remove any bruised or inedible parts. Cut into thin strips. Add to the rice cooker inner pot.

5. 5

   Step 5

   Wash the spring onion. Remove the root and any wilted or inedible parts. Finely chop. Place in a small bowl and set aside.

6. 6

   Step 6

   Wash the cilantro. Remove the root and any wilted or inedible parts. Finely chop. Place in a small bowl and set aside.

7. 7

   Step 7

   Wash the lettuce. Remove the root and any wilted or inedible parts. Finely chop. Place in a small bowl and set aside.

8. 8

   Step 8

   Mix the soy sauce, oyster sauce, salt, and white pepper together in a small bowl. Set aside.

9. 9

   Step 9

   Cook the main ingredients in the rice cooker using the porridge/congee setting.

10. 10

    Step 10

    Once the congee is cooked, briefly blanch the chopped lettuce in hot water. Then, open the lid and stir the blanched lettuce and the other prepared garnishes (spring onion, cilantro) into the congee.

11. 11

    Step 11

    Open the lid and stir the prepared sauce mixture into the congee.