Cantonese Style Fish And Thousand Year Egg Congee Recipes
CONGEE WITH PORK AND CENTURY EGG
Pork and century egg congee is a classic Cantonese breakfast like lo mai gai, soy sauce noodles and cheung fun dim sum items. You will love this simple, easy and tasty instant pot Chinese pork and preserved egg congee recipe.
Provided by Tracy O.
Categories Breakfast
Number Of Ingredients 10
Steps:
- Wash and rinse ½ cup of jasmine rice and put them into an instant pot. Then, add 4 cups of water. Cover the lid and close the vent. Push the manual button and adjust time for 15 minutes at high pressure and natural release.
- Meanwhile, peel and cut 5 slices of ginger and cut into strips and set aside.
- Wash and cut 2 sticks of green onion into small pieces and set aside.
- Crack 1 and remove century egg shells. Then, wash it and cut into slices.
- After, wash and cut 2 pieces of boneless pork rib style (around ¼ pound) into small thin pieces.
- Then, add 2 teaspoons of sesame oil, ½ teaspoon of salt, ¼ teaspoon of garlic powder, ⅛ teaspoon of white pepper, mix it well and marinate for 15 minutes before cooking.
- When the congee is done, open the lid and push the sauté button and adjust time for 5 minutes. (You can add more minutes if you want thicker congee).
- Next, add the ginger and marinated pork. Keep stirring the rice porridge until the pork is cooked.
- After that, add the sliced preserved egg, green onion and mix it well. You can add more salt white pepper or sesame oil to your taste.
Nutrition Facts : Calories 185 kcal, Carbohydrate 26 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 207 mg, Sodium 440 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
CANTONESE-STYLE FISH AND THOUSAND-YEAR EGG CONGEE
This congee will warm your body, heart, and soul on a cold winter's day!
Provided by Mary
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 1h55m
Yield 4
Number Of Ingredients 12
Steps:
- Combine water, chicken broth, and rice in a pot; bring to a boil. Reduce heat and add ginger. Cook, stirring occasionally to prevent sticking, until rice is fluffy, about 1 hour 30 minutes. Stir in preserved eggs.
- Combine cod slices, rice wine, sesame oil, soy sauce, and white pepper in a bowl. Add to the pot; cook until tender, about 5 minutes. Stir salt in gently.
- Ladle congee into serving bowls; garnish with green onion.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 39.1 g, Cholesterol 128.3 mg, Fat 3.8 g, Fiber 0.7 g, Protein 12.5 g, SaturatedFat 1 g, Sodium 1013.8 mg, Sugar 0.6 g
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- Add the rice into a medium-sized bowl and water to cover. Gently rinse the rice a few times with your fingers and drain. Repeat one to two more times. Drain well.
- Combine the rice, stock, chicken breast, Shaoxing wine, and ginger into your Instant Pot. Set it to cook at high pressure for 15 minutes. Once done, release the pressure naturally. Note, do not use fast release because the congee is starchy and might cause the valve to clog.
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