When life comes at me in full force, I seem to crave food that triggers a memory of simpler times. Lately what comforts me is a simple homey meal like a bowl of congee – specifically this preserved duck egg (century egg) and pork congee or ‘pei dan sau yuk jok’.
To speed things up, I used day-old cooked rice to prepare this congee. This method will only take you 30 minutes, which is what I prefer. Don’t skip the step of marinating the pork! They turn into bite-sized flavor bombs so no additional seasoning except for a pinch of salt is needed for the congee.
Enjoy!~
How to Prepare Preserved Duck Egg Congee
Step 1: Prepare congee
In a pot, add rice, water salt, and neutral oil. Stir until thoroughly mixed. Heat over medium heat and bring to a boil. Once boiling, reduce the heat to low. Let this simmer for 30 minutes, making sure to stir every 10 minutes to prevent the rice from sticking or burning on the bottom.
Step 2: Marinate pork
While the rice is cooking, prepare the pork marinade. In a small mixing bowl, combine the thinly sliced pork, soy sauce, Shaoxing cooking wine, sugar, garlic powder, onion powder, and chicken bouillon powder. Mix until well combined. Set this aside in the fridge to marinate.
Step 3: Prepare duck eggs
Peel the duck eggs then slice them into bite-sized pieces.
Step 4: Check congee consistency
After 30 minutes, check on the rice for consistency. It should be very starchy and the rice grains should be very small. If it isn’t thick enough, let it simmer for an additional 10 minutes. If it’s too thick, add a few tablespoons of water to loosen it up.
Step 5: Add congee ingredients
When the consistency is to your liking, add the marinated pork, ginger, and preserved duck eggs. Mix until the pork has fully cooked, about 3 to 4 minutes.
Step 6: Garnish & serve
Serve with chopped scallions and white pepper powder. Enjoy!
Preserved Duck Egg Congee
Ingredients
- 2 cups cooked long grain rice substitute with 1 cup uncooked long grain rice
- 6 cups water more if needed
- 1/2 tsp salt
- 1 tsp neutral oil
- 1 slice of ginger thinly sliced into matchsticks
- 2 preserved duck eggs also called century eggs
Pork Marinade
- 4 oz pork shoulder thinly sliced, substitute with pork loin
- 1 tbsp soy sauce
- 1 1/2 tsp Shaoxing cooking wine
- 3/4 tsp sugar
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp chicken bouillon powder
Garnishes
- chopped scallions optional
- white pepper powder optional
Instructions
- In a pot, add rice, water salt, and neutral oil. Stir until thoroughly mixed. Heat over medium heat and bring to a boil. Once boiling, reduce the heat to low. Let this simmer for 30 minutes, making sure to stir every 10 minutes to prevent the rice from sticking or burning on the bottom.
- While the rice is cooking, prepare the pork marinade. In a small mixing bowl, combine the thinly sliced pork, soy sauce, Shaoxing cooking wine, sugar, garlic powder, onion powder, and chicken bouillon powder. Mix until well combined. Set this aside in the fridge to marinate.
- Peel the duck eggs then slice them into bite-sized pieces.
- After 30 minutes, check on the rice for consistency. It should be very starchy and the rice grains should be very small. If it isn't thick enough, let it simmer for an additional 10 minutes. If it's too thick, add a few tablespoons of water to loosen it up.
- When the consistency is to your liking, add the marinated pork, ginger, and preserved duck eggs. Mix until the pork has fully cooked, about 3 to 4 minutes.
- Serve with chopped scallions and white pepper powder. Enjoy!