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Lean Meat and Century Egg Congee
Asian cuisine can be some of the most forgiving dishes. There's rarely an exact
recipe, rather rough ratios. You can add whatever you like in whatever amounts
you like. There really aren’t any rules. Any deviation from a recipe is called
a "secret" recipe.
The lean meat and century egg congee is a dish that is considered common cafe
food. It is just as popular in Asian countries as chips and tortillas are
popular in Austin, TX. While it isn't considered peasant food, it definitely
isn't considered upscale fare. You won't find it at any fancy or event
semi-fancy restaurant, but
you might find it at a dim sum restaurant.
As my mother made this particular batch, I looked online at other recipes. And
many of them were deeply involved and time consuming. As my mother says, "Why
make things so complicated?" This version is quick and easy. From the
very start to finish, it look no longer than seven minutes. Again, it
isn't fancy. It isn't even pretty. But it is comfort food to a
portion of the population.
Century egg is one of those
Asian foods that might be difficult to understand. These eggs are not
visually pleasing. The flavor of can be intensely eggy and pungent. The
texture can be rubbery and gelatinous. Some other people might find these
qualities unattractive, but I don't find century egg to be unpleasant or
offensive. They are usually individually wrapped and fairly inexpensive.
Most Asian grocery stores will have them. If you're adventurous, try
century eggs!
Adjust ingredients to your liking. The raw ginger can be pretty harsh for those
who aren't accustomed to it. Cut back the ginger or mince into tiny pieces.
Any type of meat is suitable, however, lean pork meat is the most traditional.
Ingredients:
4 cups cooked rice (I use the sticky kind)
1 piece of raw ginger (roughly 1/2 oz) - julienned or
4 ounces of raw minced pork. Ground pork is also okay.
3-4 Century eggs diced or sliced. It doesn't matter what shape it is in.
1 pinch salt
1 pinch white pepper
1 bunch of green onions, sliced
6 cups of water or chicken broth.
In a large pot, boil the water/broth. Add the raw meat to the water, and allow
it to cook. You could add the meat to the water before it boils too. It
really makes no difference. My mother puts the meat in nearly frozen. If you are squeamish, you
might want to skim the scum off the top pot after the meat has cooked. Add
in the raw ginger, and cooked rice. Let the rice cook for 3-5 minutes.
It should start to get soft and the liquid should become almost gelatinous.
Congee typically as the consistency of a pudding, but if you like it more like a
soup, add more water. If you like it thicker like an oatmeal, cook it
longer. My mother says that this particular dish should be fairly soup-y,
but culinary freedom is in your hands.
Once the rice is almost the
consistency you want, add in the century eggs, salt, and pepper. Garnish
with green onion when serving. Tada.....easy to make Lean Meat and Century
Egg Congee.
A shelled egg. The color of eggs can range from light yellow, gray, and to
a deep brown.
The eggs are certainly colorful.
Frozen minced meat ready to be chopped.
Cutting up the ginger, which happened to be frozen too.
The meat and ginger are cooking.
The soup is ready now. If you leave it uncovered, it will thicken into
a sticky mass. You can thin it out with with water later.
A piece of century egg.
A close up. Easy and comforting.
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