Family Recipe 10 - Century Egg and Pork Congee

Ingredients: Rice, century egg, ground pork, celery, salt, soy sauce, rice wine, sesame oil Instructions: 1. Wash the rice. In a rice cooker, combine rice and water at a 1:8 ratio. Add 1 cup of water to the outer pot and cook to make plain congee. (This ratio is perfect for the consistency when making plain congee for side dishes.) 2. Steam (or boil) the century egg until cooked. Peel and dice or mince it. Mince the celery (bok choy or baby bok choy can also be used, but they're not as fragrant). 3. Heat oil in a pan. Stir-fry the ground pork until fragrant and broken up. Add rice wine, soy sauce, and salt. Then, add the century egg and stir-fry evenly before adding it to the plain congee. 4. While stirring to prevent sticking, bring the plain congee to a boil over medium heat. Once boiling, add the minced celery. After it's cooked, turn off the heat and add a few drops of sesame oil. Steaming (or boiling) the century egg first solidifies the yolk, making it less sticky when chopped. This also prevents the congee from looking unappetizing due to a runny yolk after cooking. If you have friends with sensitive stomachs who want to eat light for a few days, this dish is not recommended. The ground pork contains fat, and consuming too many century eggs isn't great for digestion either, so it's better to stick to plain congee.