My children love a good bowl of Century Egg Congee everytime we eat at dim sum restaurants. Actually, me too! I had some century eggs and salted eggs on hand, so today's lunch was a no brainer. Besides, I was busy helping the Husband crunch numbers (how I hate math), so I had absolutely no energy to whip up anything fancy-schmancy!
(for 2 adults and 2 children)
- 1.5 cups of jasmine rice (I am referring to "rice cups" here)
- 3 cups of water (I am referring to "cups" in the baking sense)
- 2 or 3 cups of chicken stock (depending on what type of rice you use, cos some grains need more fluids to soften and break down)
- dash of sesame oil
- 300g pork ribs (blanched in boiling water to remove odour and scum)
- 1 salted egg, hard boiled, peeled and cut into small cubes (save the yolk for garnishing)
- 2 century eggs, peeled: 1 to be cut into small cubes, the other sliced for garnishing
- spring onions, chopped
- ginger, finely sliced
- dough fritters aka you2 tiao2 (optional)
- 2 or 3 dried oysters (optional), if you want a richer taste
1. Boil blanched pork ribs with rice grains and a dash of sesame oil, until the latter breaks up into mush. If you want a richer taste, add 2 or 3 dried scallops. I cooked the congee using a pressure cooker and it took me only 10mins.
2. Add salted egg whites into congee and stir. Taste. It should already taste rich and velvety at this stage. Add some salt if desired.
3. Place century egg cubes into serving bowls. Add in some shredded pork (from the ribs - they should be boiled till tender and easy to shred with your hands).
4. Scoop congee into serving bowls. Garnish with century egg slices, salted egg yolk, spring onions and ginger slices.