Congee with Preserved Egg and Lean Meat

Name: Congee with Preserved Egg and Lean Meat
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 150g Rice; 100g Lean meat; 1 piece preserved egg; 20g ginger; 10g shallot; 5ml Peanut oil; 1g starch; 5ml Cooking Wine; 3g salt; 0.5g White pepper; 1800ml drinking water

by The cat who doesn't want to go downstairs

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

On weekends, I like to make porridge. I slowly boil it in a casserole, sitting in the kitchen with a book and watching slowly. Sometimes it is mushroom and chicken porridge, sometimes it is spinach and pork liver porridge. The most cooked congee with preserved eggs and lean meat is my favorite kind of porridge. A bowl of preserved egg and lean meat porridge is also my best choice every time I go to a porridge shop. The aromas of rice porridge, lean meat, songhua egg and ginger are mixed together. With a sip, it is delicious and smooth, the tenderness of the lean meat and the Q-bomb of the preserved egg accompany the porridge with the fragrance of the mouth, which is super satisfying.

Congee with Preserved Egg and Lean Meat

1. First of all, we have to prepare all the ingredients needed to make this [preserved egg and lean meat porridge]: 150g rice, 100g lean meat, 1 preserved egg, 10g ginger, 10g spring onion.

Congee with Preserved Egg and Lean Meat recipe

2. First wash the rice and put it in a casserole, add 1800ml of drinking water and 5ml of peanut oil according to the ratio of 1:12. After boiling on high heat, turn to low heat and simmer for 30 minutes.

3. Then peel off the skin of the preserved egg, wash it, and cut into small cubes, chopped green onion, and ginger into shredded ginger for later use.

4. Wash the lean meat and cut it into diced meat. Add 5ml cooking wine, 1g starch, 1g salt, 5g ginger, and 5g spring onions in a bowl, mix well, and marinate for 20 minutes.

5. Cook until the rice grains bloom and the water and rice blend together. The smooth, fragrant and soft porridge bottom is cooked. At this time, add 10g of finely sliced ginger and marinated meat, and stir clockwise evenly.

6. When the diced meat changes color and the rice porridge becomes sticky, add the diced preserved egg, add 2g salt and 0.5g white pepper powder, stir well with a spoon, and simmer for 2 minutes to turn off the heat.

7. A pot of porridge with a smooth bottom, Q-bomb preserved eggs, and tender pork with preserved eggs and lean meat porridge is ready.

Tips:
1. The ratio of rice to water is 1:12, 150g of rice uses 1800ml of water, and the porridge is cooked in a casserole. The consistency of the porridge is just right. If you use a rice cooker, the water consumption will be less. You can reduce the amount of water and the ratio of rice to water. It can be adjusted to 1:10.
2. Marinate the lean meat in advance to remove the fishy smell.
3. After the porridge is boiled, be sure to stir it from time to time to avoid sticking to the pot, and be careful not to spill the porridge.
4. The preserved eggs must be put last, otherwise the preserved eggs will melt in the porridge after cooking for a long time, which will affect the color and taste of the porridge.