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Recipe Cantonese Lean Pork Congee (Brunch)
Home Cooking
Required Ingredients:
- 1 cup long grain white rice
- 1/2 teaspoon salt
- 1 teaspoon vegetable oil
- 5 cups water
- 1/2 pound boneless pork loin roast
- 1 1/2 teaspoons oyster sauce
- 1 salted (hard-cooked) duck egg, chopped
- 1 hundred-year egg, minced
- 1 (1 inch) piece fresh ginger root, thinly sliced
- 1/2 cup chopped green onion
- ground black pepper to taste
- soy sauce to taste
Preparing/Cooking:
- Rinse and drain the rice, and place in a large pot.
- Stir in the salt and oil, and let stand for 5 minutes.
- Add the pork to the rice, and stir in the water.
- Bring to a boil, then simmer over medium heat for 15 minutes, or until the pork is cooked through.
- Remove the pork from the pot with a slotted spoon, and set aside.
- Continue to simmer the rice for 20 minutes.
- Chop the pork into small cubes, and mix with the salted egg and hundred-year egg.
- After the 20 minutes are up, stir the pork and egg mixture back into the congee along with the oyster sauce.
- Serve in bowls, and garnish with ginger and green onion.
- Have soy sauce and pepper on the side for seasoning.
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