Description
Make this Congee with 1000-Year-Old Eggs and you’ll definitely have an appetite for breakfast! (皮蛋瘦肉粥)
You can find 1000-Year-Old Eggs in most Asian markets.
Ingredients
- 3 cups Cooked White Short-grained Rice
- ¼ pounds Lean Pork, Minced
- 4 cups Low-sodium Chicken Broth Or Stock
- 1 teaspoon Sea Salt
- 1 teaspoon Sesame Oil
- 2 Tablespoons Chopped Green Onion
- 3 whole 1,000-year-old Eggs, Cut Into Eighths
Preparation
Place cooked rice, pork, and broth into a medium pot. Cover pot and bring to a boil, then reduce heat and let simmer until rice is very soft and congee has thickened, about 15-20 minutes, stirring regularly to avoid burning the bottom. Season with salt and sesame oil to taste. Ladle congee into individual bowls and garnish with chopped green onion and slices of preserved egg.
