Name: Congee with Preserved Egg and Lean Meat
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 200g Rice; 20g Glutinous rice; 3 pcs Songhua Egg; 100g pork; 3g salt; 3g Chicken Essence; 6g shallot; 5g ginger; 5g Soy sauce; Some water

Congee with Preserved Egg and Lean Meat

by All ice

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Spring is also a very suitable season for porridge. The lean meat and preserved eggs are rich in nutrients. The porridge is the most nourishing. No matter how you drink it, it warms the stomach and nourishes. It is also very suitable for the morning of college entrance examination students.

Congee with Preserved Egg and Lean Meat

1. Wash the rice and glutinous rice, put them in the pot in advance, soak in water, chop the pork, add green onion, ginger, light soy sauce, chicken essence, salt, and mix well.

Congee with Preserved Egg and Lean Meat recipe

2. Buy the Songhua eggs, boil them in a pot, let the yolks solidify, and cut into small pieces

3. Boil on high heat. After boiling, turn to medium and low heat. Add meat, mince the meat without forming a dough. After the meat changes color, turn to low heat and simmer slowly. About 30 minutes, the porridge becomes thicker and thicker.

4. Add in Songhua egg and cook for 3-5 minutes, put the porridge in a bowl, add chopped green onion and serve