Cantonese-Style Congee with Century Egg and Pork
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Cooking tools:
- Fine-mesh sieve
- Pot
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Ladle
- Serving bowl
- Spoon
- Airtight container
- Refrigerator
Ingredients
- 1 cup jasmine rice (or any short-grain white rice)
- 8-10 cups water or chicken broth (adjust for desired consistency)
- 1 tablespoon ginger, julienned
- 1 teaspoon salt (adjust to taste)
- 200g pork loin or tenderloin, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- Pinch of white pepper
- 2-3 century eggs, peeled and chopped into small pieces
- 2 tablespoons chopped scallions
- Fresh cilantro leaves (optional)
- Fried shallots or garlic (optional)
- White pepper to taste
- Soy sauce or fish sauce for additional seasoning (optional)
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