Quite a simple yet delicious century egg porridge. Some recipes use salted eggs too, but omit it because I just love to taste the sweet, fragrant flavour of century eggs. Here I used duck century eggs which are more fragrant and taste sweeter than chicken century eggs.
Ingredients
[serves 2-3]
Meat Balls Preparation
200 gm minced pork
1/2 tsp salt
1 tsp light soy sauce
dash of pepper
1 tsp cornstarch
Meat Balls Preparation
200 gm minced pork
1/2 tsp salt
1 tsp light soy sauce
dash of pepper
1 tsp cornstarch
- Marinate minced pork with seasoning. Stir to mix well in 1 direction. Keep refrigerated before use. Shape into meat balls before adding to porridge.
125 gm rice - washed and drained
1 tbsp oil
1/2 tsp salt
1500 ml water
3-5 slices ginger
2 century egg - shelled and chopped
Seasoning - salt, light soy sauce and pepper to taste
Serve with some shredded young ginger, chopped spring onions, sesame oil and pepper
- Season rice with the oil and salt for 30 minutes. Bring water to boil, put in ginger slices, rice mixture and 1/2 of the century egg. Cook over high heat until boiling, then lower heat to simmer for about 1 hour.
- Stir porridge ocassionally to prevent it from sticking to the bottom of the pot.
- Half way through cooking, add in the meat balls and continue to cook.
- Once porridge is soft and thick, add in remaining century egg and seasoning to taste.
- Scoop the porridge into serving bowl, sprinkle with some shredded young ginger, chopped spring onions, sesame oil and a dash of pepper.
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